Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Halibut | 100g cooked | 140 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one spoonful of salt
- four pounds halibut
- one quart of milk
- three tablespoons flour
- 12 hatfield cook book
- 14 hatfield cook book
- half onion chopped fine
Directions
If 3^ou bu}^ fresh meat for a soup stock, the shank is most economical. Wash and put on in cold water and one spoonful of salt. When it comes to a boil, take off the scum, and set the kettle where it will boil slowly ten hours. Then strain into a bright tin, or stone pot. In the morning skim off" all the fat, turn the jelly out, and take off" all the sediment. Use the meat for hash. Do not boil vegetables with this stock as it causes it to sour quickly.
Use celery in all kinds of soup when you can obtain it.
12 HATFIELD COOK BOOK.
HATFIELD COOK BOOK. 13
14 HATFIELD COOK BOOK.
"There's as good a fish in the sea as ever was caught."
BAKED FISH.— A la creme.
Boil four pounds halibut, when done skin and
remove bones, and flake it. Boil one quart of milk,
with oue half onion chopped fine, a few sprigs of
parsley, cayenne pepper and salt. Thicken the milk
with three tablespoons flour or butter size of an egg.
Butter a dish, put in a layer offish and then cream,
then fish, until it is all used, having cream on top.
Sprinkle with sifted bread or cracker crumbs, and
bake one-half hour. Garnish with parsley and slices
of hard boiled egg.
MRS. G. w. c, N. Y.