The art of living in Australia

SCALLOPED FISH. i lb. Cold Fish . 2 oz. Bread Crumbs ^ ^^- : : :}■ 1 gill Cold Fish Sauce, Pepper, and Salt 2d. 1 oz. Butter \d. Total Cost— 7f^. Time — 20 Minutes. Flake up the fish, butter a small dish, and sprinkle well with bread crumbs ; put in a layer of fish, a little sauce and seasoning, and some bread crumbs. Continue this in layers until all the fish is used up. Put plenty of crumbs on top and the rest of the butter in small pieces. Bake in a moderate oven for 20 minutes. Garnish with a sprig of parsley, and serve. PISH PUDDING. 5d. Id. Id. i lb. Blue Cod . 1 lb. Potatoes . 1 oz. Butter 1 Egg Pepper and Salt Total Cost— 8fZ. Time— Half an Hour. :} Id. Use cold fish and potatoes, if there are any in the larder ; if not, boil a piece of blue smoked cod in some water for five minutes. Flake it up free from skin and bone and put it into a basin ; mash up the potatoes' and mix them in with the pepper and salt. Bind into a paste with an egg ; rub some dripping on a baking sheet, turn the mixture on to it and sha]je into the letter S, brush over with egg or milk, and bake till brown. Slip it off on to a hot dish, and garnish with parsley. FISH PIE. 2 or 3 Bream Is. f 1 gill Milk or Melted Butter . . \d. Short Pastry, Pepper, and Salt . • 1 o j Parsley j ' Total Cost — Is. 4(Z. Time — Three-quarters of an Hour. Cold fish will do very well for this dish. If fresh is used, fillet it and cut into small pieces ; if cooked, flake up into small pieces. lay in a buttered pie-dish, season with pepper, salt, and chopped parsley ; pour over the sauce and cover with a short pastry made with \ lb. flour and \ lb. dripping. Brush over with egg or milk, and bake for threequarters of an hour ; garnish with parsley, and serve. FISH IN BATTER. 2 Mullet . . . . . U. Frying Batter "I^t? Hot Fat J * Total Cost— 10d. Time— 5 Minutes.. Fillet the mullet and cut into small pieces ; dip in flour seasoned with salt and pepper. Cover with French frying batter, the recipe for which is given elsewhere. Plunge into plenty of hot fat and fry until a good colour ; drain for a few minutes on kitchen paper. Pile high on a dish, garnish with parsley, and serve hot. FISH AU GRATIN. 1 Sole .... 1 teaspoonful of Parsley 4 teaspoonsful Bread Crumbs \ Small Onion . 1 oz. Buttpr 1 gill Good Gravy i oz. Fat Bacon . Total Cost— lit?. Time— 20 Minutes. Mince the onion, parsley, and bacon very finely, and put them into a basin with the seasoning and crumbs, and mix thoroughly. Butter a dish in which the fish can be both cooked and served. Spread half the seasoning on* it, wash and dry the fish and lay it on this bed of seasoning ; spread the rest of the seasoning on the top, pour over gently the gravy. Cover with a few brown raspings and put the butter on in tiny pieces. Put it into a quick oven and bake from 15 to 20 minutes, according to the thickness of the fish. Pin a paper collar round the dish, and serve at once. FISH HASH. 1 lb. Cold Boiled Fish i lb. Cold Boiled Potatoes \ of an Onion . 2 oa Fat Bacon 1 teaspoonful Parsley 1 oz. Butter 1 gill Milk or Gravy . Pepper and Salt Total Cost— Id. 4.d. \d. Id. 'Id.