Freda R. Lavine, Recipes Tried and True — Fish (1922)
“ Clean fish thoroughly, remove skin without breaking and flesh by scraping from the bones, begin at the neck. With care, the back bone may be removed with all the small bones attached. Chop flesh fine with onion juice or cut fine, salt, pepper, eggs, bread crumbs, almonds. ”
Freda R. Lavine, Recipes Tried and True — Fish (1922)
“ Clean, salt and pepper and let stand several hours. Boil enough water to almost cover fish with one onion cut up, one tablespoon carrot. Add fish (cut in pieces is better) and let simmer until the flesh leaves the bones. ”
Freda R. Lavine, Recipes Tried and True — Fish (1922)
“ Shred and add one tablespoon lemon juice to white sauce. Serve hot on toast. DEVILED CRABS 1 doz. live crabs, 2 eggs, Salt, pepper, 2 teaspoons mustard, 3 crackers, Cracker dust Butter, Lemon, parsley. Boil crabs till red. When cold, pick out all the meat, crack claws, pick, reserving small ones for soup. Mix meat with eggs, salt, pepper, mustard according to taste, crackers soaked in water and pressed well. Fill shells, sprinkle with cracker dust, flakes of butter and bake from twenty to thirty minutes until light brown. Serve with slices of lemon and parsley. FILLED FISH 3 lbs. ”
