SALMON RAREBIT
Cooking For ’69
(Bu
CELIA TIMMS)
Salmon Rarebit can be prepared in about 10 minutes. Garnished with lemon wedges, parsley and some tomatoes it can look and taste most delicious. To serve six you will need: 16oz tin salmon 1 cup tomato juice or puree 1 tablespoon Worcestershire sauce 2 eggs 1 cup evaporated milk 4oz grated tasty cheese i teaspoon salt 1 teaspoon mixed mustard Method: Melt cheese slowly in the top of a double boiler or over boiling water and gradually blend in the tomato juice, mustard and salt Lightly beat the eggs and combine with the evaporated milk and stir this slowly into the mixture; add the salmon in large pieces. Heat for five minutes, and then serve on hot buttered toast.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19690106.2.25.5
Bibliographic details
Press, Volume CIX, Issue 31879, 6 January 1969, Page 2
Word Count
127SALMON RAREBIT Press, Volume CIX, Issue 31879, 6 January 1969, Page 2
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Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
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