ON FISH DAYS

Wairarapa Times-Age, 3 August 1938, Page 8

ON FISH DAYS

TRY THESE RECIPES. Fillets of Fish with Sausage-meat. Take lib fish fillets, Jib sausagemeat, 2 eggs, 1 pint to S pint tnilk, salt and pepper to taste. Wash and trim the fillets. Roll up each fillet with some of the sausagemeat inside; and arrange neatly in a glass fireproof dish, casserole, or piedish. Season well. Now pour over a custard made with the eggs and milk. Place in a moderate oven for about three-quarters of an hour. On no account cook too fast, or the custard will curdle. Serve immediately. Spanish Hot Pot. Place a layer of cooked, mashed potatoes in the bottom of a wellgreased pie-dish. Cover • alternately with layers of fried onion, raw sliced tomatoes, and pieces of uncooked fish dipped in flour. Sprinkle with knobs of dripping. Repeat the layers till the pie-dish is full, finishing with potatoes, dripping, and grated cheese. Bake till the 'fish is cooked, about half to three-quarters of an hour, and serve. Russian Fish Pie. Take |lb fish (cooked or raw), 1 teaspoonful parsley, loz melted butter, 1 hard-boiled egg, 2 table Spoonfuls white sauce, grated lemon rind, seasoning, flaky pastry. Free the fish from, bones and flake very finely. Add seasoning, parsley, butter, sauce, and lemon rind. Grate the egg and mix all well together. Roll out the pastry into a square. Place mixture in the centre of pastry and fold up the four corners to the centre. Brush with egg and decorate with pas-try-leaves. Bake in a hot oven and serve very hot.