Fish cookery

Mix the flour with a little of the water, bring the remainder of the water to boiling point, add to the flour paste and allow to boil for 5 minutes. Then add the salmon, herbs, vinegar, and season to taste. Turn on to slices of toast and place under a grill for 2 minutes. Serve immediately. Pies and Pasties White Fish g Fish Flan ° 6 oz. pastry $ pint milk and water 2 level tablespoons chopped onion 14 level teaspoons salt 4 oz. dripping 1 tablespoon vinegar 3 level tablespoons flour 1 lb. steamed white fish 1 level teaspoon paprika pepper Chopped parsley Line an 8 in. sandwich tin or flan ring with the pastry and bake blind. Fry the onion in the dripping for 5 minutes without browning, stir in the flour and paprika and cook for 1 minute. Add the liquid and bring to the boil, stirring all the time, and boil gently for 5 minutes. Add the salt, vinegar and flaked fish ; heat through and turn into the hot flan case. Garnish with chopped parsley. Fish Pasties 6 oz. pastry 2 level tablespoons chopped onion 8 oz. white fish, cut in cubes 1 level teaspoon salt 4 oz. cooked diced potato + level teaspoon pepper 1 level tablespoon chopped parsley Roll the pastry into four 6-in. circles. Mix the fish with the other ingredien ts and pile a quarter of the mixture on each piece of pastry. Moisten the edges of the pastry and seal into a pasty shape. Bake in a hot oven for 30 minutes. Serve hot or cold with salad. Page 26 - Curried Fish Pie 1 Ib. fillet of fish ? 3 level teaspoons salt 13 level tablespoons curry powder t level teaspoon pepper 3 level tablespoons flour Just under $ pint milk and water 3 oz. dates 6 oz. short crust pastry 3 oz. onion, chopped Skin the fish and cut into cubes. Dip the cubes into the curry powder and flour mixed together. _ Place the fish, dates, onion and seasoning in alternate layers in a greased pie dish (14 pint size). Sprinkle any remaining curry powder and flour over the fish and pour over the milk and water. Cover with the pastry in the usual way, making a 1-in slit in the pastry cover. Bake in a moderately hot oven for 30 minutes. Herrings Herring Pie 8 oz. grated raw potato Pinch of pepper 8 oz. grated raw apple 1 teaspoon lemon substitute 3 oz. chopped onion 4 herrings, cleaned and boned } level teaspoon nutmeg 6 oz. pastry 2 level teaspoons salt Arrange half the potato, apple and onion in a pie dish. Sprinkle on the nutmeg, seasoning and lemon substitute. Lay the herrings on top. Cover with the remainder of the potato, apple and onion mixture. Roll out the pastry. Cover the dish with it and bake in a hot oven for 30 minutes. Herring Rolls 4 herrings, cleaned and filleted 8 oz. pastty 1 level teaspoon salt 2 level tablespoons finely chopped onion Pinch of pepper Rub the herring fillets with the salt and pepper. Roll out the pastry and cut into 8 squares as for sausage rolls. Put a fillet of fish on each square and sprinkle with the onion, Damp the edges of the pastry and fold over, being careful to close the edges to prevent any loss of liquid. Bake in a hot oven for about 20 minutes. May be eaten hot or cold. we Canned Fish @ @ Creamed Sardine Pie 3 level tablespoons flour 1 teaspoon vinegar $ pint milk and water 1 can sardines in oil (44 02. size) 1 level teaspoon salt 6 oz. short pastry Pinch of pepper A little milk Pinch of ground mace or nutmeg Blend the flour with the milk, bring to the boil, stirring all the time, and boil gently for 5 minutes. Add the seasoning, mace or nutmeg and vinegar. Mix well and beat in the sardines with the oil. Line a 6-in. flan ring or sandwich tin with half the pastry, add the mixture and cover with the remaining pastry. Brush the top with a little milk, and bake in a hot oven for 25-30 minutes. Serve hot or cold with a green salad. Page 27 Pilchard Pasty