To-day’s Recipe
PICKLED FISH § TRICKLED -fish makes a de- ii § - licions luncheon dish. Use Ig I •* any fleshy fish you prefer. S I 'Place two medium-sized ones S | (weighing in all about 1 1 or 2 lb) jj in a baking dish. Slice two onions, ™ | and place over the fishy also two jj I bay leaveSy eight cloves, one tea- 9 spooyi of sugar f salt and pepper, |g I and a good squeeze of lemon. B I Add equal quantities of vinegar flj and water (about one pint each). M Place in a warm oven, and let it P cook slowly until very tender, flf Separate the fish from bones and j|§ skin, and place in a basin or IS mould. Boil the liquor down to B m half, and add one tablespoon of fj M gelatine, pour over the fish, and ■ stand aside to cool and set. Serve B fi with salad. ggj
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Sun (Auckland), Volume II, Issue 491, 22 October 1928, Page 4
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155To-day’s Recipe Sun (Auckland), Volume II, Issue 491, 22 October 1928, Page 4
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