The victory cookery book

Materials.—Fillets of whiting, a few sliced _ cooked potatoes, a little salt, pepper and | nutmeg, juice of a lemon, melted butter © sauce (see p. 46), a little oil or fat, a little | chopped parsley. Method.—Grease a gratin dish, place the © fillets of whiting in the centre with the skin © side downwards, arrange the potatoes all — round, and season with salt, pepper and © nutmeg. Add the lemon juice and cover — the whole with a melted butter sauce. © Sprinkle with the oil or melted fat, and bake © in the oven for about 20 minutes; then add | the parsley, and serve in the dish in which it was cooked. How to Cook Perch Materials.—1 perch, a little onion, parsnip and parsley, salt, a little clarified fat, and water. Method.—Clean the perch, open on one side across the body and pass the roe through 4 Be ei | this. Cut some Julienne strips of onion, parsnip and parsley stalk, and fry in a little fat without colouring them. Add sufficient water to half cover the fish, and salt at the rate of 4 oz. per quart. Bring the water to the boil, and then add the fish. Boil fast at first, then, when nearly cooked, slower. (A perch of 1 lb. takes 20 minutes.) Dish up the fish, reduce the liquor until there is sufficient left to moisten the fish, then pour this over and serve. | Golden Bream Materials.—1 bream, a little chopped onion and parsley, a little oil, 1 tomato, 1 teaspoonful of anchovy sauce, 1 or 2 finely chopped mushrooms, the juice of a lemon, a little water, 1 oz. fat, 1 teaspoonful of flour. Method. —Scale and fillet the bream, season the. fillets, sprinkle with the onion and parsley and baste with oil. Let the fish stand for an hour or two to let the seasoning soak in thoroughly. Now pour the oil from the fish into a baking dish, preferably of stoneware, and when hot pass the fillets through this oil both sides, leaving them in it with the skin side upwards. Sprinkle with the tomato and mushrooms, the lemon — juice and a little water, and bake in the oven, basting from time to time. When done, mix the fat, flour and anchovy sauce with the gravy and baste again, then put — back in the oven for a few minutes, and serve in the dish. If the gravy evaporates too quickly, add a little water. Roast Bream with Tomato Sauce Materials.—1 bream, 2 oz. bread, oil for basting, 4 oz. flour, a pinch of thyme, nutmeg, salt and pepper, 2 peeled and chopped onions, 8 peeled and chopped tomatoes, — 1 teaspoonful of chopped parsley, 1 teaspoon- _ ful of anchovy essence, 1 egg, } pint of water. Method. —Soak the bread, squeeze all the _ water out; add to this 1 teaspoonful of — chopped and fried onion and an equal — quantity of parsley, a pinch of thyme, _ nutmeg, salt and pepper, also 1 peeled and chopped tomato. Bind this with the egg and stuff the bream. Sew the belly up. Place in a greased dish or tin, season with salt and baste with oil; then bake carefully for about 80 minutes, basting from time to 7 time. When done, dish the. fish up, and remove the string. In the tin fry 1 chopped —_ bare A in — we f VF. ¥ ig a te a aad a ye aan _ te, Sled es oe at bolas ee onion, 2 peeled and chopped tomatoes, and the 4 pint of water. Cook until all the dried gravy from the bottom of the dish has loosened. Add the anchovy essence, mix the flour with the remaining 4 oz. of fat, and add this to the sauce. Stir till blended, and give only one boil. Correct the seasoning if necessary, pour over the fish, and sprinkle with chopped parsley. If any liquor has run out of the fish into the dish, this must be added to the sauce and stirred well in before the sauce is put over the dish. Baked Bream with Devilled Mock Butter