Fish cookery

6 oz. plain flour 2 level tablespoons chopped onion 4 level teaspoon salt 2 level tablespoons chopped parsley ~ 2-3 oz. cooking fat 2 oz. mashed potato 1 small can pilchards (12 oz. size) 1 level teaspoon salt 4 level teaspoon pepper = Make the pastry by mixing the flour and salt and rubbing in the fat. Mix to a stiff dough with as little water as possible. Make the filling by mixing together the pilchards, onion, parsley, potato, salt and pepper. Roll the pastry to a 12 in. square and spread the filling in a square with its corners to the sides of the pastry. Moisten the edges of the pastry and seal them in an envelope shape. Put the pastry on a baking sheet and bake in a hot oven for 30 minutes. — Salads White Fish Fillet Salad 1 Ib. fillet white fish $ pint salad dressing 1 lettuce 1 level tablespoon chopped pickle 4 oz. grated carrot 4 oz. tomatoes, optional 3 oz. watercress Remove any skin and bone from the fish, cut into 4 portions and steam 15-20 minutes. Leave to cool. Prepare the lettuce and make a bed of it on a dish. Arrange the fish on it and the carrot and watercress round it. Pour the salad dressing over the fish so that it is well coated. Decorate with chopped pickle and tomatoes, if used. This can be served as four individual salads on separate plates. Soused Fish Steaks and Salad 4 fish steaks 4 level teaspoon salt } pint vinegar and water 1 level tablespoon chopped onion 8 peppercorns 1 lettuce 1 bay leaf 4 level tablespoons grated carrot 1 level teaspoon mixed herbs 4 oz. tomatoes Wash the fish and arrange in a fireproof dish. Mix the vinegar, water, peppercorns, bay leaf, herbs, salt and onion. Pour over the fish and cook in a moderate oven for about 20 minutes. Allow to cool. Prepare the lettuce and arrange on a dish. Place the cold fish steaks on the lettuce and garnish with the carrots and tomatoes. Strain the liquid in which the fish was cooked and serve in place of salad dressing. Page 28 %, wr 3 tablespoons vinegar 1 teaspoon Worcester sauce me 62. cloves : ; 1 lb. shredded cabbage Pinch of pepper 1 cooked beetroot or 8 oz, tomatoes 2-1 lb. cooked fish 1 bunch watercress $ pint bottled tomatoes or 402. fresh tomatoes Bring the vinegar, cloves, pepper and fresh tomatoes (if used) to the boil. Pour over the finely flaked fish and allow to stand for 30 minutes. Add the sauce and bottled tomatoes (if used), _ Arrange the fish on a bed of shredded cabbage (mixed with salad dressing if liked). Decorate with slices of beetroot or tomatoes and the watercress. § Herrings Ma Individual Herring Salad LT herring, cleaned and boned 2-3 radishes 4 level teaspoon salt 4 tomato 3-4 lettuce leaves A few sprigs of watercress 3 level tablespoons thick salad dressing - - Rub the herring with the salt and steam it between two plates over a saucepan of boiling water. This will take 10-15 minutes. Arrange the lettuce leaves on a plate with the cold cooked herring. - Coat the fish with the salad dressing and decorate with the sliced radishes, tomato and watercress. Canned Fish Individual Sardine Salad with French Dressing 4 3 or 4 outside leaves of lettuce DRESSING y 1 oz. watercress $ level teaspoon salt 202. cooked peas 4 level teaspoon mustard = 2-3 sardines ¢ level teaspoon pepper = 1 level teaspoon chopped onion 1 level teaspoon syrup - 3. or 4 radishes 2 tablespoons oil from the canned fish e 2 tablespoons vinegar a Make a bed of lettuce leaves on a plate and arrange the watercress, peas and sardines on it. ra Sprinkle the chopped onion on the sardines and garnish with radish. Mix the salt, mustard, _ pepper and syrup together and gradually mix in the oil. Then stir in the vinegar drop by drop, oe stirring until the dressing thickens. Serve with the salad. Pilchard Salad