3 cups tuna fish 3 tablespoons cooking oil tablespoons flour 1 cup hot milk iż teaspoon grated onion tablespoon lemon juice. pepper, Worcestershire sauce egg tablespoon finely minced pimiefitos 1 teaspoon salt 1 fine àty teaspoon minced parsley, bread crumbs The fish is faked vet} fine, and a white made of the cooking oil. fur dnd. The seasonings dnd the fish are then added to the white Sauce. The imixturé is cooled and shaped into cutlets containing a rounded tablespoon each. Each cutlet is rolled into fine dry bread crumbs, then in the egg. which has been slightly beaten and diluted with a fourth cup of water. and then in the crumbs again. A strand of spag-Hetti, an inch and a half long, is placed in the end of each of the cutlets to sifnuldte a bóné. The patties are then fried in deep *cooking oil. heated so that it will brown a bit of bread in forty seconds.
The cutlets are drained~on brown paper and should be served, on a bright pottery plate. with asparagus and creamed peas and a garnish of watereres,
Text read from the printed page and cleaned; old type leaves the occasional error.