Fish cookery

Fry the onions in the dripping until lightly browned, remove from the heat and sprinkle with the parsley. Arrange the herrings on the onion, sprinkle with the seasoning and add the vinegar and stock or water. Cover the pan with a lid and cook over a gentle heat for 20 minutes, or until the herrings are tender. When cooked, turn the stew on to a hot dish, sprinkle lightly with cinnamon and serve very hot with potatoes and a green vegetable, Page 22 . a Canned Fish 4 Devilled Pitchards : 1 level tablespoon mustard $ onion, chopped finely A little vinegar 1 bay leaf 1 level tablespoon sugar 6 cloves 1 oz. margarine or dripping ¢ pint juice from the fish, or water 1 can pilchards (15 oz. size) Moisten the mustard with a little vinegar and mix with the sugar and half the margarine, Split the pilchards in halves, spread with the paste, put together again, and arrange in a fireproof dish. Place in a moderate oven or sauce. Fry the onion, bay leaf and cloves in ; Ny under the grill to heat, while making the \ ke the remaining margarine for 2-3 minutes. con S Add the liquid, bring to the boil and boil j \ 2 Z 4g <-> i 7 gently for 5 minutes. Pour over the fish and . \ oF return to the oven or grill for 5 minutes longer. Serve hot, garnished with parsley. _ Pilchard Loaf ‘, 8 oz. pilchards Pinch of ground mace S: _ 2 0z. browned crumbs Pinch of grated nutmeg % 2 eggs, fresh or reconstituted 4 level teaspoon pepper a 3 tablespoons vinegar ¢ level teaspoon salt _ Flake the fish and mix it thoroughly with all the other ingredients. Turn into a well-greased Md cake tin and bake in a moderate oven for 40-45 minutes. Turn out carefully and serve hot with a parsley sauce, or cold with salad, - Salmon Croquettes ~ (Also suitable for pilchards or sardines) 3 level tablespoons flour $ pint stock or milk and water ¢ level teaspoon ground mace or nutmeg 2 teaspoons vinegar 4 level teaspoon pepper 4 oz. household salmon, mashed 1 level teaspoon salt Browned breadcrumbs Blend the flour, spice and seasoning with a little of the cold liquid. Bring the remainder to the boil, pour on to the blended flour and PEF es TO a Le ee ea ee : ‘ : e wat sek mix well, Return to the pan, bring to the boil, stirring all the time, and boil gently for 5 minutes. Beat in the vinegar and fish and turn on to a wetted plate. When cold and * pet as ~ firm, divide into 4 or 8 portions and form into sausage shapes. Roll in browned breadcrumbs and grill for a few minutes until golden brown. Serve hot or cold with mixed salad. Page 23 Dishes for Break fast, High Tea or Sup per White Kish Curried Kedgeree 4 oz. pearl barley 1 level tablespoon flour 1 pint water 1 level teaspoon sugar 1 large onion, thinly sliced 2 teaspoons vinegar $ oz. fat 2 level teaspoons salt 4 level teaspoons curry powder 8 oz. cooked white fish Soak the barley in the water overnight. Fry the onion in the fat till golden brown, stir in the curry powder, cook for 5 minutes and add the flour. Again cook for 5 minutes, then slowly add the liquid which has been strained off the barley, and bring to the boil. Stir in the sugar, vinegar, saltand barley. Boil gently until the barley is tender—about ? hour. Add the fish and cook for a further 10 minutes. Serve piled on a hot dish. Fish and Potato Pancake 1 medium-sized onion, finely chopped 1 teaspoon vinegar 4 oz. dripping or fat 1 level teaspoon salt 2 lb. potatoes, cooked and sliced Pepper to taste 1 Ib. white fish, cooked and flaked Chopped parsley Fry the onion in the dripping or fat until tender. Add the potatoes and fish and fry until brown. Sprinkle over the vinegar, salt, pepper and parsley. Serve hot.