Method.—Flake the fish finely. Melt the butter, add all other. ingredients. Mix well and season. Place in a well-greased pudding basin or cake tin and cover with greased paper. Steam until set-—about 45 minutes. ‘Turn out and cover with a coating sauce. Cooked sieved potato may be substituted for breadcrumbs. This dish may be made with fresh meat, but will take about 2 hours to cook. Fish Pasty Number 7. Time 30 minutes. Shelf 3rd. 6 ozs. rough puff or flaky 1 teaspoonful chopped parsley✪ Baked Stuffed Herrings. pastry. 1 teaspoonful capers, cut up. 6 ozs. cold cooked fish. + pint white sauce. 1 chopped hard-boiled egg. Method.—Make a white sauce (see recipe, p. 37), add to it the fish, hard-boiled egg, chopped parsley, and capers. Season. Roll pastry into an oblong 8 inches by 6 inches, trim edges, and place across a baking sheet. Place fish mixture in centre, moisten edges, and fold across in envelope shape; glaze with egg and decorate with leaves of pastry. PISA 21 Fricassée of Fish 4 pint thick white sauce (see Sauces). 4-6 fillets sole or other white fish. ‘Lemon juice. Seasoning✪ Fricassée of Fish. Method.—Squeeze a little lemon juice and seasoning on each fillet, and fold or roll up. Make the sauce in a fairly large sauce- pan, and when it has come to the boil put in the fillets so that each is covered with the sauce. Puta lid on the pan and simmer gently for 12-20 minutes (according to size and thickness of fish). Dish the fillets in a hot entrée dish. Whisk the sauce to be sure it is smooth and not too thick, and pour over the fish. If liked, cheese or a little melted butter can be sprinkled over the dish and browned under the grill. Kedgeree 4 lb. cooked fish. : 2 ozs. butter. 14 ozs. rice. . Pinch of nutmeg. 2 hard-boiled eggs. Chopped parsley✪ Kedgeree. Method.—Remove the skin and bone from the fish. Boil the rice till tender. Chop the white of the eggs, pass the yolk through a sieve. Melt the butter, add the cooked fish, rice, nutmeg, and half the chopped white of egg. Reheat and season well. Pile on a hot dish and decorate with remainder of the white of egg, the sieved yolk and the chopped parsley. Macaroni Fish Pie Ingredients. Sauce. 2 ozs. boiled macaroni. 1 oz. flour. 2 ozs. grated cheese. 4 pint milk. 4 lb. cooked and flaked white + pint macaroni stock. fish. 1 oz. butter. Salt, cayenne✪ Macaroni Fish Pie. Method.—Make the sauce (see recipe, p. 37), add the cheese, fish, macaroni, and seasonings. Heat until the cheese is melted. Place in a greased dish, sprinkle top with grated cheese and bread- crumbs. Grill to a golden brown. Macaroni Cheese may be made in the same way, leaving out the fish and using rather more macaroni. 22 FISH Fish and Potato Scallops Number 5. Time 15 minutes. About 1 Ib. of any white fish 4 pint white sauce. or dried haddock. 2 ozs. breadcrumbs. About 1 lb. mashed potatoes. 6-8 scallop dishes. 2 ozs. butter. A little extra milk. 2 ozs. grated cheese✪ Fish and Potato Scallops. Method.—1. Bake the fish in a moderate oven by putting it in a greased dish and covering with greaseproof paper. 2. Mash the potatoes and season well and add 1 oz. butter and a little milk until a creamy consistency is obtained. 3. Prepare the white sauce, and add the grated cheese (this can be omitted). 4. Take the fish from the oven and flake it. Then add it to the cheese sauce. 5. Pipe the potato round the edges of the dishes. Then put the fish into the centre. Place a little butter on the top with a few crumbs and a little cheese and brown under the grill. MEAT SOME OF THE DIFFERENT WAYS YOU CAN COOK MEAT Braising This way of cooking is particularly good for meat that would be tough or tasteless if it was roasted, such as thick flank of beef or other cheap cuts.

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Method.—Flake the fish finely. Melt the butter, add all other. ingredients. Mix well and season. Place in a well-greased pudding basin or cake tin and cover with greased paper. Steam until set-—about 45 minutes. ‘Turn out and cover with a coating sauce. Cooked sieved potato may be substituted for breadcrumbs. This dish may be made with fresh meat, but will take about 2 hours to cook. Fish Pasty Number 7. Time 30 minutes. Shelf 3rd. 6 ozs. rough puff or flaky 1 teaspoonful chopped parsley. pastry. 1 teaspoonful capers, cut up. 6 ozs. cold cooked fish. + pint white sauce. 1 chopped hard-boiled egg. Method.—Make a white sauce (see recipe, p. 37), add to it the fish, hard-boiled egg, chopped parsley, and capers. Season. Roll pastry into an oblong 8 inches by 6 inches, trim edges, and place across a baking sheet. Place fish mixture in centre, moisten edges, and fold across in envelope shape; glaze with egg and decorate with leaves of pastry. [illustration: section break] Fricassée of Fish 4 pint thick white sauce (see Sauces). 4-6 fillets sole or other white fish. ‘Lemon juice. Seasoning. Method.—Squeeze a little lemon juice and seasoning on each fillet, and fold or roll up. Make the sauce in a fairly large saucepan, and when it has come to the boil put in the fillets so that each is covered with the sauce. Puta lid on the pan and simmer gently for 12-20 minutes (according to size and thickness of fish). Dish the fillets in a hot entrée dish. Whisk the sauce to be sure it is smooth and not too thick, and pour over the fish. If liked, cheese or a little melted butter can be sprinkled over the dish and browned under the grill. Kedgeree 4 lb. cooked fish. : 2 ozs. butter. 14 ozs. rice. . Pinch of nutmeg. 2 hard-boiled eggs. Chopped parsley. Method.—Remove the skin and bone from the fish. Boil the rice till tender. Chop the white of the eggs, pass the yolk through a sieve. Melt the butter, add the cooked fish, rice, nutmeg, and half the chopped white of egg. Reheat and season well. Pile on a hot dish and decorate with remainder of the white of egg, the sieved yolk and the chopped parsley. Macaroni Fish Pie Ingredients. Sauce. 2 ozs. boiled macaroni. 1 oz. flour. 2 ozs. grated cheese. 4 pint milk. 4 lb. cooked and flaked white + pint macaroni stock. fish. 1 oz. butter. Salt, cayenne. Method.—Make the sauce (see recipe, p. 37), add the cheese, fish, macaroni, and seasonings. Heat until the cheese is melted. Place in a greased dish, sprinkle top with grated cheese and breadcrumbs. Grill to a golden brown. Macaroni Cheese may be made in the same way, leaving out the fish and using rather more macaroni. Fish and Potato Scallops Number 5. Time 15 minutes. About 1 Ib. of any white fish 4 pint white sauce. or dried haddock. 2 ozs. breadcrumbs. About 1 lb. mashed potatoes. 6-8 scallop dishes. 2 ozs. butter. A little extra milk. 2 ozs. grated cheese. Method.—1. Bake the fish in a moderate oven by putting it in a greased dish and covering with greaseproof paper. 2. Mash the potatoes and season well and add 1 oz. butter and a little milk until a creamy consistency is obtained. 3. Prepare the white sauce, and add the grated cheese (this can be omitted). 4. Take the fish from the oven and flake it. Then add it to the cheese sauce. 5. Pipe the potato round the edges of the dishes. Then put the fish into the centre. Place a little butter on the top with a few crumbs and a little cheese and brown under the grill. SOME OF THE DIFFERENT WAYS YOU CAN COOK MEAT Braising This way of cooking is particularly good for meat that would be tough or tasteless if it was roasted, such as thick flank of beef or other cheap cuts.

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