Fish cookery

Mussel Boiled and served with seasoned vinegar or in a parsley or sharp sauce. Scent In salads, sandwiches or as a garnish in sauces, etc. In most shell fish there is an inedible part which is either indigestible or more or less poisonous, e.g., the beard of an oyster, the small black weed in a mussel, the dead men’s fingers or gills in the lobster and crab. These are to be removed before serving. Page 16 Recipes All quantities for four N.B. For those who have no scales, a table of handy measures will be found on page 32. Fish Stock ‘Use fish bones, skin, head and other trimmings. Cover with cold water and, to each $ lb. of fish, add 1 small onion, 2 cloves, } bay leaf, and a small sprig of parsley. Bring to the boil, cover and boil for 20 minutes. Strain and use. Stupgings and Sauces Stuffing for Baked Fish 4 oz. stale breadcrumbs 1 oz. fat, melted 4 level tablespoons chopped parsley Few drops of lemon substitute 2 level teaspoons mixed dried herbs Milk to mix Salt and pepper to taste Mix all the ingredients together to a stiff consistency. Use to stuff fish or as stuffing balls. Stuffing for Baked Herrings 2 oz. stale bread, soaked and squeezed 1 level teaspoon salt 2 oz. finely chopped onion + level teaspoon pepper 1 level tablespoon chopped parsley 4 oz. melted dripping or other fat 2 level teaspoons mixed dried herbs 2 teaspoons vinegar Mix the bread, onion, parsley, herbs and seasoning together. Add the melted fat and vinegar and mix well. Use to stuff herrings before baking. Brown Sauce 1 onion gpint water or stock 1 small carrot $level teaspoon salt 1 oz. cooking fat or dripping Pepper to taste 3 level tablespoons flour Gravy browning, if necessary Dice the onion and carrot and fry in the fat until slightly browned. Work in the four and cook again until dark brown. Add the water or stock gradually, stirring all the time and cook for 15 minutes. Season to taste, add gravy browning if necessary, strain and serve. Cheese Sauce - 1 oz. margarine Salt and pepper to taste 3 level tablespoons flour Pinch of ground mace 1 pint milk or stock 2-4 oz. grated cheese Melt the margarine and mix in the flour. Add the milk or stock and stir until it boils. Boil gently for 5 minutes. Season well and add the mace and cheese. Stir until the cheese has melted, but do not allow to boil again. Curry Sauce 1 small onion, chopped 1 pint stock or water 1 small carrot, chopped 1 tablespoon vinegar 1 oz. dripping or cooking fat 1 level tablespoon chutney 1 level tablespoon curry powder 2 levei tablespoons sultanas 3 level tablespoons flour 1-2 level teaspoons salt } Fry the onion and carrot in the dripping or fat. Stir in the curry powder and flour. Add the stock or water and stir until it boils. Add the other ingredients and boil gently for }-$ hour. Page 17 Egg Sauce 1 oz. margarine Pinch of cayenne pepper 1 oz. flour 2 hard-boiled eggs, fresh or reconstituted 1 pint milk or stock A few drops of lemon juice or lemon Salt to taste substitute Melt the margarine and stir in the flour. Add the liquid and stir until boiling. Boil gently for 5 minutes, chop the eggs and add to the sauce together with the lemon. Mustard Sauce 2 oz. margarine or butter Salt and pepper to taste 4 level tablespoons flour 1 level tablespoon mustard 1 pint stock or water 1 tablespoon vinegar Melt the margarine or butter and stir in the flour. Add the liquid and stir until it boils. Boil gently for 5 minutes. Mix the mustard with the vinegar, stir into the sauce and season to taste, VARIATIONS. 1. Caper. Omit the mustard. Add 2 level tablespoons coarsely chopped capers or pickled nasturtium seeds. 2. Fennel. Omitthe mustard and vinegar. Add 4 level tablespoons chopped fennel. Parsley Sauce