Heat with a little butter in a saucepan left over quantities of green vegetables mixed together✪ Omelet with Green Vegetables. If none is on hand use a can of any kind of green vegetable preferred and proceed as in Recipe No. 211. FISH 301 — Fried Fish (two methods). Clean and skin the fish to be fried. (Smelts, trout and other thin skinned fish without scales need not be skinned) . Fish not over 8 in. long may be cooked whole. Larger fish should be cut across in slices an inch thick or filleted. To fillet, after skinning the fish split it down the back and remove the meat in natural pieces from the bones. When fish is pre¬ pared for cooking melt >4 lb, butter or salt pork in THE GALLEY GUIDE 46 hot frying pan. Then (1) beat 1 egg slightly; wash each piece of fish, wipe with melted butter, season with salt and pepper, roll in flour, dip in egg, roll in stale bread crumbs or cracker crumbs and fry 5 to 7 min. Or (2) wash each piece of fish, season with salt and pepper, dip in corn meal✪ Fried Fish (two methods) and fry 7 min. or until brown. In both methods time includes frying both sides of fish. 302 — Baked Fish. Clean the fish, remove head and tail, cut across in slices 1 in. thick, wash and dry each piece, season well with salt and pepper, put in baking pan and pour around them y2 cup water and 1 tablespoon melted butter✪ Baked Fish or bacon fat for each four pieces. Bake 25 min., frequently spooning the liquid over the fish (called basting). When cooked remove skin and bones and pour over fish Cream Sauce (Recipe No. 1103) or Egg Sauce (Recipe No. mo). 303 — Fish Balls. 1 package shredded codfish (or 2 cups fresh fish meat left over or previously cooked) 2 cups hot mashed potatoes (boiled potatoes mashed) y teaspoon pepper 1 egg well beaten 2 tablespoons milk✪ Fish Balls Y\ lb. salt pork If shredded codfish is used, soak it in lukewarm water 15 min., drain and squeeze in a cloth to remove excess salt. To the fish add potato, pepper, egg, RECIPES 47 milk and salt (if fresh fish is used) ; beat well with a spoon, shape into size fish balls required and roll in flour; cut pork in thin slices, cook in frying pan until crisp, remove to platter and cook the fish balls in the fat in the pan until brown. If salt pork is not available use butter, bacon fat or lard and add more salt if necessary. 304 — Fish Pie. Remove bones and skin from cold cooked fish, pick it fine and season with salt and pepper. Butter a baking dish, cover bottom with hot mashed potato, then put in fish and bits of butter✪ Fish Pie, then a top layer of potato. Bake in a hot oven 10 min. 305 — Pigs in Blankets. Wash and wipe as many large oysters as required. Cut the same number of thin slices of bacon✪ Pigs in Blankets, roll one around each oyster and pin with a toothpick. Put in a saucepan and cook until bacon is crisp. 306 — Fried Sardines on Toast. Drain the fish free from oil. Fry them quickly in a tablespoon of melted butter in a hot frying pan. Sprinkle with paprika and lemon juice✪ Fried Sardines on Toast and serve on hot buttered toast. 307 — Cods Tongues and Sounds Fried. If you do not already know, get any fisherman to show you how to remove the “sounds” after the cod is cleaned; cut sounds to same size as tongues and fry in pork scraps until brown. 48 THE GALLEY GUIDE 308 — Steam Clams.

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Heat with a little butter in a saucepan left over quantities of green vegetables mixed together. If none is on hand use a can of any kind of green vegetable preferred and proceed as in Recipe No. 211. FISH 301 — Fried Fish (two methods). Clean and skin the fish to be fried. (Smelts, trout and other thin skinned fish without scales need not be skinned) . Fish not over 8 in. long may be cooked whole. Larger fish should be cut across in slices an inch thick or filleted. To fillet, after skinning the fish split it down the back and remove the meat in natural pieces from the bones. When fish is pre¬ pared for cooking melt >4 lb, butter or salt pork in THE GALLEY GUIDE 46 hot frying pan. Then (1) beat 1 egg slightly; wash each piece of fish, wipe with melted butter, season with salt and pepper, roll in flour, dip in egg, roll in stale bread crumbs or cracker crumbs and fry 5 to 7 min. Or (2) wash each piece of fish, season with salt and pepper, dip in corn meal and fry 7 min. or until brown. In both methods time includes frying both sides of fish. 302 — Baked Fish. Clean the fish, remove head and tail, cut across in slices 1 in. thick, wash and dry each piece, season well with salt and pepper, put in baking pan and pour around them y2 cup water and 1 tablespoon melted butter or bacon fat for each four pieces. Bake 25 min., frequently spooning the liquid over the fish (called basting). When cooked remove skin and bones and pour over fish Cream Sauce (Recipe No. 1103) or Egg Sauce (Recipe No. mo). 303 — Fish Balls. 1 package shredded codfish (or 2 cups fresh fish meat left over or previously cooked) 2 cups hot mashed potatoes (boiled potatoes mashed) y teaspoon pepper 1 egg well beaten 2 tablespoons milk Y\ lb. salt pork If shredded codfish is used, soak it in lukewarm water 15 min., drain and squeeze in a cloth to remove excess salt. To the fish add potato, pepper, egg, RECIPES 47 milk and salt (if fresh fish is used) ; beat well with a spoon, shape into size fish balls required and roll in flour; cut pork in thin slices, cook in frying pan until crisp, remove to platter and cook the fish balls in the fat in the pan until brown. If salt pork is not available use butter, bacon fat or lard and add more salt if necessary. 304 — Fish Pie. Remove bones and skin from cold cooked fish, pick it fine and season with salt and pepper. Butter a baking dish, cover bottom with hot mashed potato, then put in fish and bits of butter, then a top layer of potato. Bake in a hot oven 10 min. 305 — Pigs in Blankets. Wash and wipe as many large oysters as required. Cut the same number of thin slices of bacon, roll one around each oyster and pin with a toothpick. Put in a saucepan and cook until bacon is crisp. 306 — Fried Sardines on Toast. Drain the fish free from oil. Fry them quickly in a tablespoon of melted butter in a hot frying pan. Sprinkle with paprika and lemon juice and serve on hot buttered toast. 307 — Cods Tongues and Sounds Fried. If you do not already know, get any fisherman to show you how to remove the “sounds” after the cod is cleaned; cut sounds to same size as tongues and fry in pork scraps until brown. 48 THE GALLEY GUIDE 308 — Steam Clams.

The galley guide