Perhaps there is nothing in the whole range of cookery which will so test the powers of a cook as a plainly fried sole or whiting. Yet there is ... [ILLUSTRATED]
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Advertising : 83 wordsPut the fish into sufficient boiling liquor to cover it, or water salted, with the addition of a very small piece of saltpetre, which helps to ...
Article : 221 wordsPick the fish carefully from the bones, and pound it to a paste in a mortar. Put it in an earthenware jar, which place in a saucepan of boiling ...
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The Voice of the North (NSW : 1918 - 1933), Thu 10 Mar 1927, Page 17
It's easy and takes two shakes of a lamb's tail!
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