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Lemon Juice

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Salt and Pepper--1 1/2d.
  2. Fillet the fish, wash and dry them;
  3. put them on to a baking sheet, sprinkle with lemon juice.
  4. Put a few little pieces of butter over them;
  5. cover with buttered paper and bake from 20 minutes to half an hour, according to the thickness of the fillets.
  6. Place them carefully on the dish in which they are to be served, pour over them the cheese sauce nicely flavoured with pepper, salt, and parsley.
  7. Sprinkle over them some dry cheese, brown in front of the fire, or under the grill if using a gas stove, and serve hot.