Cookery book

2 slices cod or hake (about 4 lb. each). 4 rashers thick streaky bacon. 4 tablespoonsful veal stuffing (see p. 40). 4 oz. dripping or bacon fat. Method.—Wash and dry the fish. Put half the stuffing on each slice, pressing it on well. Remove the rind from the bacon and put the rashers over the stuffing. Melt the fat in a meat tin, put the fish in it, and cover closely with greased paper. Bake in a moderate oven for 15-20 minutes, then remove the paper and put back for 5 minutes more to crisp and brown the bacon. Serve on a hot dish. Smoked Haddock Trim the fish, and cut into portions. Melt about an ounce of butter in a pan, add 3 gill milk and bring to the boil. Put the haddock into the pan, cover with a greased paper, and cook gently for about 10 minutes—the time varies according to the thickness of the pieces—either on the hot-plate or in a moderate © oven, (No. 5. Drain the fish and serve on a very hot dish with small knobs of butter on each piece. | The fish may be scalded first, to remove some of the salt, by putting it in a tin and pouring boiling water over it. Let it stand in the water for 5 minutes, then drain off and cook as above. Baked Stuffed Herrings Number 5. Time 20 minutes. Shelf 3rd. 4 fresh herrings. Forcemeat Stuffing. 1 oz. fresh breadcrumbs. A little lemon rind, grated. 4 oz. melted butter. Egg to mix. 4 teaspoonful mixed herbs. Seasoning. teaspoonful chopped parsley. Method.—Mix the ingredients for forcemeat stuffing together. Remove the heads and backbones from the herrings. Place some stuffing on each fish and roll from tail to head with skin outside. Place in a fireproof dish and cover with greased paper. Bake 20 minutes in moderate oven. To Cook Kippers 1. Grill slowly for 8-10 minutes. Serve with a few small pats of butter on the fish. 2. Pour enough boiling water on the kippers to cover them, and simmer for 5 minutes. Drain very well and serve with a little butter. Baked Mackerel and Tomatoes Number 5. Time 20 minutes. Shelf 3rd. 4 mackerel. 2 ozs. breadcrumbs. 1 lb. tomatoes. 2 ozs. butter. I onion. Method.—1. Split the mackerel and put on a greased baking tin with chopped onion. Bake in moderate oven for 10 minutes. Take out and remove backbone and skin. © 2. Put into a greased pie dish one half of a mackerel, a little butter and breadcrumbs, and a few slices of peeled tomato. Continue to fill up the dish with the ingredients. Bake again in moderate oven for 15 minutes. Roes on Toast + Ib. soft roes. 2-3 ozs. butter. Seasoning. 4 rounds hot buttered toast. Method.—Soak roes in salt and water for 15-20 minutes, drain and toss in flour and seasoning (including cayenne pepper). Melt the butter and get it very hot before adding the roes. Cook very quickly till they are well shrunk, then more gently for 5 or 6 minutes. Dish on hot buttered toast. Soft Roes 4 lb. soft roes. Egg and breadcrumbs. Seasoning. Butter to fry. Method.—Put the roes into cold water with salt and bring to the boil, simmer for 2 or 3 minutes, and strain. ‘Toss in seasoned flour, dip in egg and coat with crumbs, fry in butter for about 5 minutes. Fish Cakes Ib. cooked fish. Ib. cooked sieved potatoes. Ib. cooked rice or macaroni. 2 tablespoonsful thick sauce or 1 egg. 1 oz. butter. Seasoning. Egg and breadcrumbs. Method.—F lake or chop the fish finely. Melt the butter, add the other ingredients, season well. ‘Turn the mixture on to a plate, and shape and fry in the same way as croquettes. (See recipe on p. 28.) : or 4 Fish or Meat Mould 4 Ib. cooked fish or cooked 2 ozs. butter. minced meat. + pint milk, stock, or gravy. + lb. fresh breadcrumbs. Chopped parsley and season- 2 eggs. ing.