Open a can of snapper into a china bowl and let stand for one hour; place in a Saucepan.
- Two cups of water,
- Four tablespoons of cornstarch, dissolved in water,
- Faggot of SOUP herbs,
- Two cloves,
- Two tablespoons of butter,
- One and one-half teaspoons of salt,
- One teaspoon of paprika,
- Juice of one lemon,
- Grated rind of one-fourth lemon.
Bring to a boil and cook slowly for fifteen minutes; then add the snapper meat, heat slowly 10 minutes, serve.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss