Fish cookery

2 level tablespoons flour + pint milk Chopped parsley Wash the fish and cook in the salted water with the mace, peppercorns, clove and mixed herbs in a muslin bag, and sliced onion or leek, for $ hour. Strain off the stock and make up to 4 pint with water. Slice the artichokes and cook in the stock for $ hour. Add the pepper, and sieve. Blend the flour with the milk, add to the soup and stir until it boils. Cook gently fora further 5 minutes. Sprinkle with the chopped parsley before serving. Page 19 Min Dishes For dinner, lunch or high tea White Fish Baked Fillets with Sauce 1 level teaspoon salt + level teaspoon pepper 14 lb. mashed potatoes 1-14 Ib. fillet of fish 1 small onion or leek, very finely chopped Pinch of grated nutmeg 3 level tablespoons flour 4 level teaspoon ground mace Pinch of grated nutmeg 4 pint milk and water 4-1 oz. margarine Salt and pepper to taste Chopped parsley Add the salt and pepper to the mashed potatoes and beat until smooth. Cut the fish into portions for serving, place the portions in a shallow fireproof dish and sprinkle with the onion or leek, grated nutmeg and a little salt and pepper. Arrange about 6 or 8 rough heaps of potato round the sides of the dish, cover with a margarine paper and bake in a moderate oven for $ hour or until the fish is cooked. Blend the flour, mace and nutmeg with a little of the milk and water, bring the remaining liquid to the boil and pour on to the blended mixture. Return to the pan and boil gently for 5 minutes, stirring all the time. Stir in the margarine, season to taste and pour the sauce down the centre of the fish. Garnish with chopped parsley. Fish Roast 2 lb. middle cut of cod 8 oz. tomatoes 1 oz. fat or dripping Fish au Gratin 14 Ib. raw fillets 1 oz. bacon fat or dripping 1 level tablespoon chopped onion 3 level tablespoons flour 4 pint milk or water or fish stock 1 level teaspoon salt Pinch of pepper Remove any fins and make about four shallow slashes across the back of the fish. Cut one , of the tomatoes into thick slices and place one of these in each slash. Dot the fish with the fat or dripping, sprinkle with salt and pepper and put into a baking tin. Put the rest of the tomatoes round the fish and bake in a hot oven for about 4 hour until the fish is cooked, Baste once or twice during the baking. N.B.—If tomatoes ate not available, 8 oz. onion may be used instead. : 1 level dessertspoon chopped parsley 1 teaspoon vinegar 14 level teaspoons salt + level teaspoon pepper Browned breadcrumbs Place the fillets in a greased fireproof dish. Melt the fat, fry the onion untilit is brown. Stir in the flour and brown it, then gradually stir in the liquid. Boil the sauce for a few minutes and stir in the parsley, vinegar and seasoning. Pour this over the fish. Sprinkle with the browned breadcrumbs and bake for about 20 minutes in a moderately hot oven. Page 20 Fish Pie with Cheese 14 Ib. mashed potato $ pint white sauce 14 oz. grated cheese 3 level tablespoons chopped parsley $ lb. cooked fish, flaked Salt and pepper to taste Mix the potato and cheese together, and line a greased pie dish with this mixture, leaving enough to cover the top. Mix the fish, sauce and parsley together and season to taste. Pour into the dish and cover with the remaining potato mixture. Bake inamoderate oven for$—} hour. Serve hot. Fish Curry 3 lb. cooked or canned fish 1 pint curry sauce, see page 17 Add the flaked fish to the hot sauce and heat gently for 5-10 minutes without boiling. Serve with tice, macaroni or mashed potatoes, Fish and Tomatoes 1 lb. tomatoes 1 bay leaf 1 level teaspoon sugar A few drops of lemon juice or lemon 4 level teaspoon peppet substitute - 1 level teaspoon salt 4 fish steaks,