FISH FOR CONVALESCENTS.
One of the very first solid foods usually permitted by a doctor is fish, which is very nourishing. It can be served in various attractive and appetising -ways with very little trouble. A steamed fish is out of the ordinary. Steam a portion of -white fish until the flesh comes away from the bone easily. Whiting or sole are good for invalids. Then remove all skin and bone. Flake it with a fork and mix with a tablespoonful of fine breadcrumbs, a little chopped parsley, salt and pepper. Take a little beaten egg, mix with a tablespoonful of milk, and add to the fish. Mix well and put in a buttered mould. Steam for about half an hour. In the meantime, boil the bones and skin in a little water, and use the stock thus obtained to make parsley sauce, using half stock and half milk. Turn out the mould and pour the parsley sauce over and serve with a few diced carrots and a little daintily piled up mashed potato, if vegetables are allowed.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19311216.2.134.9
Bibliographic details
Star (Christchurch), Volume XLIV, Issue 298, 16 December 1931, Page 9
Word Count
178FISH FOR CONVALESCENTS. Star (Christchurch), Volume XLIV, Issue 298, 16 December 1931, Page 9
Using This Item
Star Media Company Ltd is the copyright owner for the Star (Christchurch). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Star Media. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in