CAMP COOKERY: By M. HIGGENS, Carlton School of Cookery, Alexandria
| Title | CAMP COOKERY: By M. HIGGENS, Carlton School of Cookery, Alexandria |
|---|---|
| Author | Higgens, M |
| Publication Date: | 1919-02 |
| Type | Periodical |
| Language | Arabic |
| Digital | Yes |
| Manuscript | No |
| Library: | University of Toronto |
| Record ID | cdi_proquest_miscellaneous_1505161044 |
| Library Location | Trench Journals and Unit Magazines of the First World War |
| Date | 1919-02 |
| Notes | Fish makes a pleasant change fn the ordinary diet sheet or Officers'mess menu, so that if freshly-caught fish can be obtained it is wise to have it at least once a week. If large fish are, caught they can be boiled, stuffed and baked, soused or fried as cutlets. In all the first three methods leave the fish whole, that is clean the head and pills (don't remove the gills, they hold the head together and give a better appearance … |
| Erişim bilgileri | Access content in ProQuest, Read Online |
