cook for 10 minutes slowly; when cooked remove the fish, take a long porcelain dish in which you lay some boiled spinach fried a minute in butter with a suspicion of minced onion. Put the fish on top of this spinach, add the juice of the fish in the plate to a good white sauce, a spoonfiil of grated cheese, a pinch of cayenne, and cover the fish with this sauce, put in oven, brown nicely and serve in the same dish. Any fine white fish may be similarly treated.✪ Fish with Spinach and White Sauce SALMON TERIYAKI (Japanese) flDix well together yi. cup of Japanese Shoyu, and I tablespoonful of Mirin; put a salmon on the grill✪ Salmon Teriyaki, and when nearly done spread the sauce on the salmon with a brush freely, then put back on the grill and cook imtil it brow^ns. When that side is done, cook the other side the same way. Note. — Japanese Shoyu is made of wheat and beans ; it may be obtained in New York or in any city where there is a large Japanese Colony. Mirin is cooking wine. These are most important ingre- dients for Japanese cooking. Chinese sauce may be used instead of Shoyu which may be obtained at any Chinese restaurant. Sauteme may be used instead of Mirin in which case add i teaspoonful of sugar. 28 Allied CooKery FILET OF SOLE MARGUERY poach the filet of sole or flounder in fish stock; pour over the dish a rich white wine sauce garnished with shrimps and mussels and glaze in a very hot oven. CODFISH WITH GREEN PEPPERS (Italian) IRemove the skin and bones from one-half pound of salted codfish which has been soaked. Cut the codfish into small squares. Then dip it again into fresh water, and put the squares onto a napkin to dry. The fish may either be left as it is, or, be- fore proceeding, you may roll it in flour and fry it in lard or oil. Then take two good-sized green peppers, roast them on top of the stove, remove the skins and seeds, wash them, dry them, and cut them in narrow strips. When this is done put three gener- ous tablespoons of olive-oil into a saucepan with one onion cut up, and fry the onion over a slow fire. Take two big tomatoes, skin them, remove the seeds and hard parts, and cut them into small pieces. When the onion has taken a good colour, add the tomatoes, then add the peppers and a little salt and pepper. If the sauce is too thick, add a little water. When the peppers are half cooked. Allied CooKery 29 add some chopped-up parsley✪ Codfish with Green Peppers and the codfish. Cover up the saucepan and let it simmer imtil the fish is cooked. HERRING ROES, BAKED (Manx) jEight fresh soft roes, 3 tablespoonsful of thick brown sauce, i tablespoonful of lemon-juice, a few drops of anchovy essence, i>^ ozs. of butter, 4 coarsely chopped button mushrooms, i very finely chopped shallot, y^ a teaspoonful of finely chopped parsley, lightly browned breadcrumbs, 8 round or oval china or paper souffle cases✪ Herring Roes, Baked.

AI-modernized reading of the original text

cook for 10 minutes slowly; when cooked remove the fish, take a long porcelain dish in which you lay some boiled spinach fried a minute in butter with a suspicion of minced onion. Put the fish on top of this spinach, add the juice of the fish in the plate to a good white sauce, a spoonfiil of grated cheese, a pinch of cayenne, and cover the fish with this sauce, put in oven, brown nicely and serve in the same dish. Any fine white fish may be similarly treated. SALMON TERIYAKI (Japanese) Mix well together 1/2 cup of Japanese Shoyu, and I tablespoonful of Mirin; put a salmon on the grill, and when nearly done spread the sauce on the salmon with a brush freely, then put back on the grill and cook until it browns When that side is done, cook the other side the same way. Note. — Japanese Shoyu is made of wheat and beans ; it may be obtained in New York or in any city where there is a large Japanese Colony. Mirin is cooking wine. These are most important ingredients for Japanese cooking. Chinese sauce may be used instead of Shoyu which may be obtained at any Chinese restaurant. Sauteme may be used instead of Mirin in which case add i teaspoonful of sugar. 28 Allied CooKery FILET OF SOLE MARGUERY Poach the filet of sole or flounder in fish stock; pour over the dish a rich white wine sauce garnished with shrimps and mussels and glaze in a very hot oven. CODFISH WITH GREEN PEPPERS (Italian) Remove the skin and bones from one-half pound of salted codfish which has been soaked. Cut the codfish into small squares. Then dip it again into fresh water, and put the squares onto a napkin to dry. The fish may either be left as it is, or, before proceeding, you may roll it in flour and fry it in lard or oil. Then take two good-sized green peppers, roast them on top of the stove, remove the skins and seeds, wash them, dry them, and cut them in narrow strips. When this is done put three generous tablespoons of olive-oil into a saucepan with one onion cut up, and fry the onion over a slow fire. Take two big tomatoes, skin them, remove the seeds and hard parts, and cut them into small pieces. When the onion has taken a good colour, add the tomatoes, then add the peppers and a little salt and pepper. If the sauce is too thick, add a little water. When the peppers are half cooked. Allied CooKery 29 add some chopped-up parsley and the codfish. Cover up the saucepan and let it simmer until the fish is cooked. HERRING ROES, BAKED (Manx) jEight fresh soft roes, 3 tablespoonsful of thick brown sauce, i tablespoonful of lemon-juice, a few drops of anchovy essence, i>^ ozs. of butter, 4 coarsely chopped button mushrooms, i very finely chopped shallot, y^ a teaspoonful of finely chopped parsley, lightly browned breadcrumbs, 8 round or oval china or paper souffle cases.

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Fish with Spinach and White SauceSalmon TeriyakiCodfish with Green PeppersHerring Roes, Baked

Allied cookery