|Practical Cook Book|
|by Suzanne Tracy|
Based upon her practical experience as a cookery teacher, Suzanne Tracy's 1908 Practical Cook Book puts into print many of the lessons and recipes...
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Boil together barley ... stick butter, and cook until soft. Add ... clams, carrots, rice, and barley. Cook an additional 20 minutes. Serve with horseradish.
In a shallow ... turning steaks 2 to 3 times. Preheat ... or broiler and cook 4 inches from ... after turning. Sprinkle with snipped parsley before serving.
Heat the olive ... salt and both peppers to taste. Add to the above sauce and simmer 1 hour, covered. Serve over rice with a dry white wine. Serves 6 to 8.
Wipe fillets with ... salt and pepper to taste. Place fillets ... to a boil. Sauce should be reduced by this time. Pour hot sauce over fillets and serve.
Thaw meat in ... heat for 8 to 10 minutes or ... horseradish. To serve, top each fish steak with onions and a spoonful of sour cream mixture. Makes 6 servings.
Prepare by heating ... water gradually and cook until thick and ... simmer for 15 minutes. Remove bay leaves, serve over rice and garnish with lemon slices.
Cut fillets into ... fish with sauce. Cook about 4 inches ... coals for 5 to 8 minutes. Baste ... done when it flakes easily with a fork. Makes 6 servings.
In a large ... leaf. Bring just to boiling. Carefully add ... bay leaf. To cook fish, place it ... serve the chilled fish with the refreshing cucumber sauce.
Make fresh bread ... minutes. Remove fish to a buttered baking ... Stir in flour. Cook and stir over ... and French bread and a dry white wine. 4 servings.
Cut fish into ... large stew pot, cook bacon until crisp. Remove bacon to absorbent paper and ... flakes easily when tested with fork. Makes 9 cups chowder.
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