First published = = “ March, 1948 Crown Copyright Reserved Obtainable from H.M. STATIONERY OFFICE at the following addresses: York House, Kingsway, London, W.C.2 (Post Orders : P.O. Box 569, London, S.E.1) ; 13a Castle Street, Edinburgh, 2; 39-41 King Street, .Mancheéster, 2: . 1 “St= Andtews~ Crescent Cardiff ; Tower Lane, Bristol, 1; 80 Chichester Street, Belfast ; or through any bookseller. 22501608828 hey ST tee 4 ween as . s tae te ¢ 3 3 3 LIBRAPY Contents , / PAGE INTRODUCTION cue 4 Why fish is a valuable food 4 1. SEA AND FRESHWATER FISH 5-6 Kinds and seasons 5-6 How to select fish—suitable methods of cooking different varieties 6-7 How to prepare fish for cooking a General directions for cooking fish ; 9-13 Cooked fish—how to carve 3 13 What to serve with fish 14 How to use fish in other ways 14 2, SaeLL “FISH 15-16 Kinds and seasons i> How to select 15 How to cook 15 How to dress crabs, lobsters 15-16 How to serve 16 3. RECIPES 17-31 Stock 17 Stuffings, sauces 17-19 Soups 19 Main dishes 20-23 Dishes for breakfast, high tea, dinner 24—26 Pies and pasties 26-28 Salads 28-30 Sandwiches, fillings and spreads 30-31 4. HANDY MEASURES 32 Page 3 Introduction WE ate fortunate to be an island race. Our coasts have many fine harbours for ships and the seas round our shores teem with fish. Year in, year out, our fishermen bring us thousands of tons of the world’s finest edible fish. While many nations with little or no seaboard would give much to have this valuable supply for its larder, we are inclined to think it dull and monotonous and do not always take the trouble to make as much use of it as we might. This attitude should be a challenge to the skill and ingenuity of our cooking, for the number of delicious fish dishes is legion. It is true that fish must be handled and cooked with cate, but fish cookery is not difficult, nor does it demand long hours in the kitchen. It is therefore confidently hoped that the recipes in this booklet will bring new pleasures to all who enjoy good eating. anes 72 TS Ay eALUABLR LOO I. Fish is one of the best body-building foods (protein). Sea fish such as cod, haddock and herring contain about as much protein as meat. We all need protein, but growing children and expectant mothers need it most of all and they should eat plenty of fish. In addition, the oily fish, such as herring, mackerel and sprats, provide valuable amounts of vitamins AandD. Vitamin A keeps our eyes healthy and the linings of our breathing and digestive systems in good order, while vitamin D is necessary for the formation of strong bones and teeth. 2 Fish is easily digested. The flesh fibres of fish are short and easily separated. They therefore cook easily and present less difficulty to our digestive organs than the fibres of other flesh foods. This is one reason why so many athletes train on fish, eb Fish helps to give variety to the menu. It can be setved for breakfast, dinner, tea or supper; in salads, savoury snacks and sandwiches, as well as in the tastiest of pies and pasties. Page 4 — ~ Sea & Freshwater Fish Kinds of Fish and their Seasons aes > ~ It will be sufficient for our purposes to divide fish into three main groups :— 1. Sea fish. 2. Freshwater fish. 3. Shell fish.

AI-modernized reading of the original text

First published March, 1948 Crown Copyright Reserved Obtainable from H.M. STATIONERY OFFICE at the following addresses: York House, Kingsway, London, W.C.2 (Post Orders : P.O. Box 569, London, S.E.1) ; 13a Castle Street, Edinburgh, 2; 39-41 King Street, .Mancheéster, 2: . 1 “St Andrews Crescent Cardiff ; Tower Lane, Bristol, 1; 80 Chichester Street, Belfast ; or through any bookseller. 22501608828 hey ST tee 4 ween as . s tae te ¢ LIBRAPY Contents , / PAGE INTRODUCTION cue 4 Why fish is a valuable food 4 1. SEA AND FRESHWATER FISH 5-6 Kinds and seasons 5-6 How to select fish—suitable methods of cooking different varieties 6-7 How to prepare fish for cooking a General directions for cooking fish ; 9-13 Cooked fish—how to carve 3 13 What to serve with fish 14 How to use fish in other ways 14 2. SHELL FISH 15-16 Kinds and seasons i> How to select 15 How to cook 15 How to dress crabs, lobsters 15-16 How to serve 16 3. RECIPES 17-31 Stock 17 Stuffings, sauces 17-19 Soups 19 Main dishes 20-23 Dishes for breakfast, high tea, dinner 24—26 Pies and pasties 26-28 Salads 28-30 Sandwiches, fillings and spreads 30-31 4. HANDY MEASURES 32 Page 3 Introduction WE ate fortunate to be an island race. Our coasts have many fine harbours for ships and the seas round our shores teem with fish. Year in, year out, our fishermen bring us thousands of tons of the world’s finest edible fish. While many nations with little or no seaboard would give much to have this valuable supply for its larder, we are inclined to think it dull and monotonous and do not always take the trouble to make as much use of it as we might. This attitude should be a challenge to the skill and ingenuity of our cooking, for the number of delicious fish dishes is legion. It is true that fish must be handled and cooked with care, but fish cookery is not difficult, nor does it demand long hours in the kitchen. It is therefore confidently hoped that the recipes in this booklet will bring new pleasures to all who enjoy good eating. anes 72 TS Ay eALUABLR LOO I. Fish is one of the best body-building foods (protein). Sea fish such as cod, haddock and herring contain about as much protein as meat. We all need protein, but growing children and expectant mothers need it most of all and they should eat plenty of fish. In addition, the oily fish, such as herring, mackerel and sprats, provide valuable amounts of vitamins AandD. Vitamin A keeps our eyes healthy and the linings of our breathing and digestive systems in good order, while vitamin D is necessary for the formation of strong bones and teeth. 2 Fish is easily digested. The flesh fibres of fish are short and easily separated. They therefore cook easily and present less difficulty to our digestive organs than the fibres of other flesh foods. This is one reason why so many athletes train on fish, eb Fish helps to give variety to the menu. It can be setved for breakfast, dinner, tea or supper; in salads, savoury snacks and sandwiches, as well as in the tastiest of pies and pasties. Page 4 — ~ Sea & Freshwater Fish Kinds of Fish and their Seasons aes > ~ It will be sufficient for our purposes to divide fish into three main groups :— 1. Sea fish. 2. Freshwater fish. 3. Shell fish.

Fish cookery