Fish cookery

Slice the tomatoes and put into an ovenproof dish with the sugar, seasoning, bay leaf and lemon juice or substitute. Place the fish on top and cover the dish with greaseproof paper. Bake ina modetate oven for about $ hour. Serve hot or cold. Macaroni Fish 6 oz. macaroni 2 level teaspoons salt 6 oz. white fish, cut in cubes # pint water 4 level teaspoon pepper 4 oz. grated cheese Gently boil the macaroni, fish and seasoning together in the water for about 30 minutes. When tender and the water is absorbed, stir in most of the cheese and turn into a fireproof dish. Sprinkle with the rest of the cheese and brown under the grill or in a hot oven. Paprika Casserole of Fish 1 Ib. fillets of white fish SAUCE 2 level teaspoons eee Be 3 level tablespoons flour 8 tablespoons milk 2 level teaspoons salt 4 level teaspoon pepper 2 level teaspoons made mustard Liquid from the casserole made up to $ pint with milk and water 1 tablespoon vinegar Skin the fish and cut it into pieces about 3 in.long. Place in layers in a greased casserole, sprinkling each layer with paprika. Add the milk. Put the lid on the casserole and cook in a moderate oven for.30 minutes. Drain the fish, keeping the liquid and making it up to $ pint with milk and water. Keep the fish hot in the casserole while making the sauce. Blend the dry ingredients with a little of the fish liquid and the made mustard. Boil the rest of the liquid, and when boiling, add it to the blended ingredients. Return to the pan and stir until it boils. Boil gently for 5 minutes. Stir in the vinegar and pour the sauce over the fish. Serve hot. Page 21 Devilled Herrings 3 level dessertspoons dry mustard 1 bay leaf 2 level tablespoons sugar 6 cloves 2 dessertspoons vinegar 4 oz. margarine 4 herrings, cleaned and boned 5 tablespoons water 4 level tablespoons chopped onion. Mix the mustard and sugar to a paste with the vinegar. Open the herrings flat, spread the mustard mixture on the inside and roll up from the tail end. Fry the onion, bay leaf and cloves in the margarine in a saucepan until well browned. Add the rolled up herrings and the water and cook very gently for 10 minutes. Baste the herrings occasionally with the liquid. When _ cooked, serve with sweet chutney. Soused Herrings 8 herrings, cleaned and boned 1 level teaspoon salt 4 oz. onions 4 pint vinegar 1 level tablespoon mixed pickling spice 4 pint water 1 bay leaf Roll up the fish with a slice of onion inside each fish. Pack in a baking dish. Scatter pickling spice between the rolls, add the bay leaf and the remainder of the onion sliced. Sprinkle in the salt, pour in the vinegar and water mixed together, and bake in a slow oven for 1} hours. Serve hot or cold. Swedish Herrings 4 herrings, cleaned and filleted 14 level tablespoons sugar 2 level teaspoons salt } level teaspoon pepper 2 tablespoons vinegar Pinch of ground cloves 2 tablespoons water 2 level tablespoons brown breadcrumbs Rub the herring fillets well with the salt and place in a flat dish, with the fillets overlapping slightly. Mix the vinegar, water, sugar, pepper and cloves together and pour over the herrings. Sprinkle on the crumbs and bake in a moderate oven for 20-25 minutes. Serve with boiled potatoes. Turkish Herrings 8 oz. onions, finely sliced 4 level teaspoon pepper 1 oz. dripping 1 tablespoon vinegar 2 level tablespoons chopped parsley 6 tablespoons stock or water 1-2 level teaspoons salt Pinch of cinnamon