The victory cookery book

Any other fish may be used, and curry — powder added instead of paprika. — Halibut Portugaise Materials.—Slice of halibut, 1 inch thick, — little chopped parsley, salt and pepper, juice of a lemon, 1 tomato, little finely chopped onion, 2 teaspoonfuls fish stock or water. — Method.—Season the halibut with salt and pepper and the juice of half a lemon. Let it stand for half an hour, then dip it into boiling water to set, and place it in a greased dish. Add the tomato (the pips and skin removed and the flesh cut small), onion, parsley, the remaining juice of the lemon and the fish stock or water. Cover with a lid, and cook in the oven until done, allowing about 20 minutes. Thicken the gravy, and sprinkle the dish with chopped parsley before serving. Salmon Flamande Materials.—1 lb. salmon, } 0z. carrot, 4 oz. parsnip, 4 oz. celery, 1 oz. onion, 4 oz. clarified fat, a pinch of salt and pepper, juice of half a lemon, 2 tablespoonfuls of water or stock. Method.—Shred the carrot, parsnip, celery and onion into strips, and mix with the clarified fat and a pinch of salt. Cover and stew gently until tender. Season the salmon with salt and pepper half an hour before required for cooking, and dip into boiling water for a few minutes. Lay on _ the bed of vegetables, adding the juice of half a lemon and the water or stock. Cover _ with a paper and cook until done, allowing about 20 minutes. Drain the salmon, and -remove the skin and centre bone—the skin is apt to be oily, and the dish looks more _appetising without it. Dish up the fish sprinkled with chopped parsley, and pour the vegetables and liquor over. Grey Mullet Materials—Sharp sauce (see p. 48), | mullet, little salt, little vinegar. Tene at ee ee er Ngee i Soe a py rere ae = iS StS eS SSS — =. ee we eee ee = Seman A Method.—Place on a plate, season with — salt, and baste with vinegar, then steam — in the usual way. Serve with a sharp sauce. -Filleted Herrings and Rice (Cold) Materials —A few fresh herrings, little chopped onion and parsley, 1 tablespoonful of vinegar to each herring, equal quantity of water, a few crushed peppercorns and all- _ spice, fish-bone stock (see p. 20), 1 table- 7 spoonful of oil, 1 gill of rice, 1 chopped tomato, mayonnaise sauce (see p. 47). Method.—Fillet the fresh herrings, reserve — the bones. Season, and add a little chopped onion and parsley, roll up and tie with string. Boil for each herring 1 table-— spoonful of vinegar and an equal quantity — of water; season, add the peppercorns and — a little allspice, and pour over the herrings, © and cook slowly until done. Let them cool in the liquor. Make a stock with the fish” bones. Fry 1 oz. of chopped onion in the’ oil, then add the rice (which has been heated — in the oil), tomato, and, if possible, a few sprigs of saffron. Cover with one and a half times as much stock, well seasoned, close the pan as tightly as possible, and cook for 20 minutes. When done add the liquor in ' which the herrings were boiled. Toss, and allow to cool. Make a border of the rice, _place the herrings in the centre, and serve with a mayonnaise sauce. | Soused Herrings or Mackerel (Hot or Cold) Materials.—Herrings or mackerel, a few _ slices of onion to each fish, 1 clove, 6 peppercorns, 2 allspice, a little salt, vinegar and water. Method.—Place the cleaned fish in a dish | with the onion, clove, peppercorns, allspice and salt, and then to half the height of the fish add half vinegar and water. Cover with a paper, and bake in a moderate oven for from 15 to 20 minutes. Herring Olives Ragout Materials.—1 pickled herring filleted (2), a little bread stuffing, 1 oz. carrot, 1 oz. onion, 1 tablespoonful of oil, 4 pint of water,