How to cook fish / by Olive Green.

  • Green, Olive, 1874-1911.
Date:
[1908], [©1908]
Catalogue details

Licence: In copyright

Credit: How to cook fish / by Olive Green. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    season. Simmer for half an hour, add a wineglassful of Madeira, strain, and serve. GOOSEBERRY SAUCE Boil a pint of green gooseberries for ten minutes in water to cover. Drain, press through a sieve, and mix with an equal quan- tity of White Sauce. HESSIAN SAUCE Mix four tablespoonfuls of freshly grated horseradish with an equal quantity of fresh bread-crumbs, a tablespoonful of sugar, and a little salt and pepper. Mix to a smooth paste with sour cream and serve with baked fish. HOLLANDAISE SAUCE—I Beat half a cupful of butter to a cream and add gradually the yolks of two eggs well beaten. Then add the juice of half a lemon and pepper and salt to season. Place the bowl over boiling water and beat with an egg- beater until thick and smooth. Take from the fire and beat for a few moments. Be care- ful not to cook it too long. HOLLANDAISE SAUCE—II Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon vinegar, bring to the