OCR Text |
Show Fish Pudding. Iloll two pounds of any kind of white flsh, remove all tho skin nnd bones, then chop It up finely; put it Into In-to a bnsln, ndd half a cup bread crumbs, one tenspoonful chopped parsley, pars-ley, a llttlo salt, pepper and nutmeg. Add ouo teaspoonful of flour, one cupful cup-ful of milk, ono tnblcBpoonful melted butter und two well-beaton eggs. Pour tho mixture Into a woll-buttered mold, cover with buttered popor and steam gently ono hour. Turn out carefully, decorate with thinly sliced lemon. Serve hot with oyster saueo. |