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TH E llIIXICOLOG I ST.
Menu for
July
Dinner .
F illets of F ish .
S liced Cucumb e rs .
Roast Ribs o f Beef.
Cauli fl owe r with Cheese Sau ce.
Boil ed N ew Po tatoes.
Beet Salad.
Cherry Sher bet.
Wafers.
Fillets of Fish.
Cut any fish into slices one inch thick , wash and
wi pe dry; sp r inkle a platter w ith chopped onion,
lay the fillets on t op of thi s, an d dust w it h salt and
pepper. Mix three tab lespoonfuls of olive oil ancl
one of v inegar thoroug hly and moist en the fi sh and
stand aside one or two h ours . W h en r eady to cook
dip the fillets firs t in egg, then in bread-crumbs, a nd
fry
in hot fa t. Ga rnish with lettuce or cress and
quarters o f lemons.
Boiled Cauliflower.
Pick off the outer leaves, cu t off the s tem close to
the bottom of the fl owe rets ; wash in cold wate r ;
then soak with top downward ·in cold wate r for one
hour. Tie it in a piece of cheese-cloth and put in
salted boiling wat er , st em downwa rd, and boi l till
tender. W h en done, r emove ca refull y to dish and
serve witJ- ) eese sauce.