The victory cookery book

Materials—1 or 2 lb. of fish,—herring, mackerel, whiting and. mussels,—1 leek, 1 onion, toasted bread, pinch of savoury spice or herbs, 1 clove of garlic, 1 or 2 tomatoes, 1 teaspoonful chopped parsley, 1 tablespoonful of clarified fat or oil, juice of lemon. Method.—Chop the leek, onion and clove of garlic very finely, and fry in the fat, then add the tomatoes (peeled and _ coarsely chopped), parsley and a pinch of savoury spice or herbs. Cut the fish into pieces weighing about 2 to 8 oz. each—for instance, 1 herring cut into three pieces, 1 mackerel cut into four, 1 whiting cut into three, and a handful of mussels thoroughly cleansed. Place all in a dish, cover with well-seasoned fish stock and the juice of a lemon, bring to the boil, cover with a lid, and boil freely for 20 minutes. Toast as many pieces of bread, cut 4 inch thick, as there are persons, place these in a soup tureen and pour the fish liquid on the top Serve all together, or the soup first, followed by the fish accompanied by potatoes. A sauce may be served with the fish if desired. This recipe provides a soup and a fish dish, which looks best when served in the casserole in which it was cooked. Fish Mock Turtle Soup (Made with a Cod's Head) Materials.—Cod's head, 4 oz. onions, 4 oz. carrot, 1 tablespoonful oil, 1 lemon, 1 teaspoonful basil, half-teaspoonful marjoram, 1 clove of garlic, 1 bay leaf and equal amount thyme, 1 dozen peppercorns, 6 allspice, 1 dozen corianders, 1 bunch parsley stalks, 3 pints water, 3 oz. baked flour.. Method.—Slice the onions and carrot and place in a saucepan with the garlic, oil, — bay leaf, thyme, peppercorns, allspice, corianders and parsley stalks. Cut the cod’s head into pieces—e.g. (1) Tongue, | (2) top of the head, (3) and (4) cheeks, (5) and (6) shoulders if left on the head. — Place thePlace the trimmings on the bed of vegetables, and arrange the pieces of cod's head on the top; sprinkle with salt. Add the lemon juice, cover with a lid, and simmer until the fish is cooked in its own liquor. Carefully lift the pieces of cod out of the pan and keep warm with a little stock. Remove the liquid of the fish, which reserve until later, now add the water to the remaining bones, etc., boil, then cook for 10 minutes. Strain the liquid, make it up to 1 quart, to which add the flour (baked dry in an oven until it is fawn coloured), and whisk the stock to separate the flour, which does not lump after baking. Boil for 10 minutes. Now add the basil and marjoram and the reserved fish liquid, season to taste, and add a pinch of cayenne pepper. Simmer for 5 minutes more, then strain. Serve with cut lemon. The fish used for the making of the soup can be served to follow the soup with a fish sauce and potatoes, or can be used for fish pies, patties, cakes, salads and many other dishes. The heads of other fish can be used equally well for the purpose, but cod’s head has a large amount of gelatine, which of course is required to make this kind of soup. | Fish Cream Soup (without Cream) (Made from a Cod's Head) Materials.—1 cod's head, 1 quart of water, 4 oz. salt, 2 oz. rice flour, 1 pint milk, a little nutmeg and paprika or cayenne pepper, garnish of rice, macaroni, vegetables, sippets, fish balls, or parsley, etc. Method.—Prepare the cod’s head as explained for the mock turtle soup (see p. 87). When the essence is rendered, strain it into a basin, then cover the fish bones with the water, season with salt, bring to the boil, and simmer for 10 minutes. Now drain the liquid from the fish, and be sure to drain