One-room cookery

Tomatoes could be steamed on the plate with the fish, or tinned vegetables heated, and potatoes could be boiled in the saucepan at the same time. Herrings in tomato sauce and other fish dishes can be bought ready prepared or in tins, and reheated on a greased enamel or tin plate over a very low gas flame. * Recipes CREAMED SALMON Utensils required : saucepan, tin opener, fireproof dish. 1 teacup cooked fish or small can salmon; 1 teacup of white sauce ; 1 dessertspoon Worcester, tomato or anchovy sauce ; seasoning. Make a fairly thick white sauce. Add seasoning and flavouring sauce. Place half the sauce in fireproof dish. Add the fish and cover with remainder of sauce. Brown underneath the grill. Serve with grilled tomatoes. FISH AU GRATIN Utensils required : saucepan and lid, grater, fireproof dish. 2 fillets plaice, sole or haddock ; 1 teacup white sauce ; 2 tablespoons grated cheese ; seasoning. Season fillets. Fold in three and poach or steam for about 15 minutes. Place in fireproof dish. Pour over sauce to which half the cheese has been added. Sprinkle remainder of cheese on top and brown under the grill. KEDGEREE Utensils required : saucepan, strainer. 1 teacup cooked fish or tinned salmon ; 2 tablespoons rice ; 1 hard-boiled egg ; 1 knob of butter or margarine size of a walnut ; seasoning. Cook rice in boiling water until tender (about 12 to 15 minutes). When cooked, pour in a cup of cold water to separate grains, then strain. Melt fat, add fish, rice and seasoning. Thoroughly reheat. Serve garnished with chopped hard-boiled egg. JUGGED KIPPERS Utensils required : jug. Remove head and tail, roll up, and place in a suitable jug or jar. Pour boiling water over, cover with a saucer, and leave by the side of the fire for 5 to 10 minutes. Drain well, add a pat of butter or margarine and serve hot. FINNAN HADDOCK Utensils required : frying pan, fish slice. 1 small Finnan haddock ; a little milk and water ; seasoning. Place sufficient milk and water to cover base of pan. Add haddock. Bring to the boil and cook for 2-3 minutes. Serve with the liquid in which the fish has been cooked or with a pat of butter or margarine. SOUSED HERRINGS Utensils required : fireproof dish. Herrings ; vinegar and water in equal quantities ; black pepper and salt ; bay leaves. Clean and scale the fish, remove the roes, split down the front and remove backbone. Sprinkle with black pepper and salt and put a small piece of bay leaf on each fish. Roll up and put in a fireproof dish. Cover with equal quantities of vinegar and water. Bake in a moderate oven till cooked—about an hour. Allow to cool and serve in the liquor. SCALLOPED CODS’ ROES Utensils required : saucepan, scallop shells. 8 oz. cods’ roes ; 1 tablespoon vinegar ; 4 scallop shells ; 4 pint cold water ; breadcrumbs ; seasoning. Sauce: 1 oz. margarine ; 1 oz. flour ; 4 pint milk. Boil the roes in salted water and vinegar for ten minutes. Cut into slices and place on scallop shells. Make the sauce by melting the fat in a saucepan, then add the flour and cook for a second or two over gentle heat. Add all the liquid, stir till it thickens and cook for three minutes. Pour a little over each of the scallops, sprinkle with breadcrumbs and brown under grill. Serve with mashed potatoes. STUFFED BAKED COD Utensils required : enamel plate, roasting tin. 1 cod steak ; + teaspoon chopped parsley ; small quantity dripping ; 1 dessertspoon soaked stale bread ; mixed herbs ; seasoning.