Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.
- MacIver, Susanna
- Date:
- 1789
Licence: Public Domain Mark
Credit: Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh. Source: Wellcome Collection.
Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.
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![ed fpices ; garnilh your dilh with diced lemons. To fry Soles. Skin and fcore them crofs-way&; drudge them with flour ; then fry them in a panful of brown butter boiling hot, till they are of a fine brown. Dilh and garnifh them with parfley and fli- ced orange. Beef drippings, when fweet, will anfwer better than butter to fry them with. To roajl Salmon. Wafli and fcrape the fcales from it ■very clean j dry it with a cloth ] cut it crols-ways; ftrew it over with fait, mix- ed fpices, and grated crumbs of bread ; then lay it in a tin pan, putting a little butter in the bottom of the pan, and plenty above the falmon ; put it in the oven till it is enough. It may be eat with oyfler-fauce, or beat butter and parfley. A grille done in the oven is a very fine dilh. d urn the tail into the mouth, and be fure you do not fcore it as](https://iiif.wellcomecollection.org/image/b24921907_0032.jp2/full/800%2C/0/default.jpg)
