Fish loaf
Fish loaf is quickly prepared and it has an advantage in that it can be served hot with a sauce of your choice or cold with a salad for summer meals. To serve four you would need:— 1 16oz can of fish (or fresh fish, cooked) 1 egg i cup evaporated milk or cream i cup fresh breadcrumbs 4 teaspoon salt 1 teaspoon paprika Pinch of -nutmeg 2 tablespoons chopped onion 1 tablespoon lemon juice 1 tablespoon melted butter 3 tablespoons finely chopped parsley Method: Drain the tinned fish and flake it with a fork. Beat egg with the evaporated milk. Place breadcrumbs in a bowl and add to them the salt,
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https://paperspast.natlib.govt.nz/newspapers/CHP19731113.2.37.6
Bibliographic details
Press, Volume CXIII, Issue 33381, 13 November 1973, Page 5
Word Count
114Fish loaf Press, Volume CXIII, Issue 33381, 13 November 1973, Page 5
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Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
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