The victory cookery book

Fish Sausages | Use the filling for the fish pie and follow — the directions for meat sausages (see p. 91). Fish Stuffings 1. 2 oz. of soaked and squeezed bread, half-tablespoonful of oil or 1 oz. of chopped suet, salt, pepper, nutmeg, half-teaspoonful ~ of flour, and half a dried or fresh egg, herbs _ and chopped parsley. Mix and use as © directed on the recipe. 2. Fry 1 oz. of finely chopped onion or — shallot in half-tablespoonful of oil. When _ fried, add 2 oz. or more of chopped mush- _ rooms, fry together until dry. Now add — 2 oz. of soaked and squeezed bread, salt, pepper and a teaspoonful of parsley and half an egg. Mix well and use as directed. _ 8. Fry 1 oz. of finely chopped onion or _ shallot in half-tablespoonful of oil. When _ fried, add 4 oz. of peeled and chopped — tomato, also a pinhead of garlic if available. _ Simmer till the moisture has evaporated, — add 2 oz. of soaked and squeezed bread, 1 teaspoonful chopped parsley and half an egg. Mix well and use as directed. The bread can be replaced by using 2 oz. ° of dry pulse purée (cooked and sieved peas, _beans, etc.) and 1 oz. of mashed potato. 4. Fish prepared. as for fish pie (see p. 58), which can be blended with mushrooms and tomatoes, prepared as in recipes 2 and 8, or fish and bread panada, or rice panada, thoroughly mixed together and worked to - form an elastic body. Fish Cakes (Baked) Materials.—Fish bones and heads, mashed potatoes in equal quantity, a few maize crumbs, salt, pepper and nutmeg, anchovy sauce, batter made with oil. Method.—When fish stock has been made with fish bones and heads, a considerable amount of fish remains on the bones, which, even after the stock has been extracted, has a large percentage of the food value left in it. The fish should be carefully picked with a fork, and all the skin and bone removed. These pickings should then be drained on a cloth to extract the moisture and afterwards mixed with an equal quantity of dry mashed potato, seasoned with salt, pepper, and nutmeg, and a little anchovy sauce added to improve the fish flavour. The mixture should be made into balls and then coated with a light batter (see p. 288) | and rolled in maize crumbs, pressed flat, | then placed on a baking tin and baked in — a hot oven. They should be turned when | necessary, so that they colour evenly. | Pan Fish Materials.—3 lb. cooked fish, 2 oz. onion, 1 oz. rice, 4 oz. mashed potato, 1 tablespoonful oil or 1 oz. fat, breadcrumbs. Method.—Shred or chop the onion and — fry to a golden colour in half the fat. Boil | the rice plain; mix all the ingredients — together, season well, place in a gratin dish, — sprinkle with breadcrumbs and oil, and bake. | Baked Fish (Whole or Filleted) Materials.—Fish, clarified fat or oil, — anchovy or chopped capers and _ herbs, | potato or corn flour, a little chopped parsley, — a little salt, a little water or fish stock. . : Method.—If a whole fish is baked, it is | h | best to stuff it (for Stuffings, see p. 56), | | then place it on a greased fireproof dish, | | season with salt, and baste with a little oil © ii or melted clarified fat. Put it in the oven | it and bake, basting it from time to time. — | When coloured and not quite cooked, cover —