Eat More Fish: How to Prepare, Cook and Serve Canadian Fish, and So Conserve Canadian Beef and Bacon for the Soldiers at the Front |
Common terms and phrases
addition appearance Atlantic bacon BAKED bits body boiling water bones bread crumbs broiled brown Burbot butter Canada CANADIAN caviare chopped clean cold water consumed consumption cooked cornmeal cost cover creamed demand dish drain Drawn Butter dressing dried dripping fillets fine finely fire flesh flounder flour Food Controller food value fresh water fish fried frying-pan Garnish with parsley gently Haddock Hake half Halibut head hot oven hour juice kinds known Lake lemon Mackerel mash meat melted method MICHIGAN milk minutes native needed oily onion Pacific parsley pepper and salt pickled pieces Pike potatoes pounds prepared quantity remove Roll Salmon salt and pepper scale scalloped season served side Skate skewer skin slices Smelts smoked sprinkle standard white sauce suitable tablespoon tail Take teaspoon Trout vinegar yolk