MORE OYSTERS—AND OTHER FISH

New Zealand Listener, Volume 12, Issue 298, 9 March 1945, Page 22

MORE OYSTERS—AND OTHER FISH

ERE are some more suggestions for making the most of oysters. Just as in a mixed grill we support a small quantity of an expensive article with a good padding of cheaper, though still nourishing meats, so in these oyster recipes, we try to spread out *a dozen or two among a whole family. During Lent, of course, there is an especial interest in, and need for, these suggestions. Oysters and Butterfish Into a buttered, casserole put a layer of butterfish fillets-preferably rubbed over with lemon juice. On these put first a few dabs of butter, and then a layer of oysters which have been rolled in wheatflakes or crushed watercrackers, or baked breadcrumbs. Cover with another layer of butterfish and dabs of butter. Bake in a moderate oven with the lid on. If liked crisp, take off the lid when cooked, and sprinkle with more breadcrumbs or flakes, and let crisp up for a few more minutes. A very solid and tasty meal. Should be eaten with fresh lettuce or watercress and either bread and butter, or potatoes baked or boiled in skins. Casserole of Fish with Dumplings Prepare a medium sized fish — any kind -rub all over inside and outside with lemon juice, make your own fav ourite stuffing, fill the fish and sew it. up. Place in casserole, sprinkle with salt and pepper to taste, and a little brown sugar. Pour over the top 1 pint of tomato puree, put on lid and cook in a slow oven for about 1144 hours. When | time is up, drop very small dumplings

into the tomato puree round the fish, Put lid on and cook for another half hour. Dumplings.-Sift 1 cup flour, 1 teaspoon icing sugar, pinch salt and cayenne to taste, 1 teaspoon baking powder. Add 2 tablespoons finely shredded suet, 2 tablespoons finely grated cheese. Mix to a soft dough with about 1% cup warm milk and water, mixed with a few drops of celery essence. Fish and Cheese Spread fillets of flounders with finely grated onion, and a good bit of grated cheese, pepper and salt. Lay in. buttered dish, put on cover and bake 20 minutes. Have ready a cup of good white sauce, pour over and sprinkle with more. grated cheese, Put back in oven to brown. Last thing, sprinkle with crushed flakes. Fish and Sweet Corn Pie Put about a pound of any cold boiled fish into a casserole with a little of the water it was boiled in-about a_teacupful. Sprinkle with ‘chopped onion, pepper and salt to taste. Cover with a large cupful of cooked corn, cut from cob; and pour over a cupful of good parsley sauce. Now put on a good crust of nicely mashed potato, adda few dabs of butter, and bake brown, about half an hour in a moderate oven. Fish and Potato Salad Salad: Boil 3 potatoes in their jackets, skin and cut into dice. Flake cold fish, and place layers of fish and diced potato alternately in salad bowl. Add a sprinkle of lemon juice and a layer of

diced beetroot just before serving. Finely slice 1 lettuce and arrange round bowl, with mayonnaise piled on top, and either tomatoes or sliced beetroot. Mayonnaise: Two tablespoons condensed milk, pinch mustard, 2 tablespoons vinegar, pepper, 1 tablespoon sugar, salt. Mix all well together. Sour cream would do instead of condensed milk, Oyster Casino Wash and open oysters. Into each half shell put -4% teaspoon strained oyster liquid, a few drops of lemon juice, then the oyster sprinkled with salt and pepper, and covered with buttered crumbs. On each lay a square of bacon, and put in a hot oven for 10 to 12 minutes. If the half shells are embedded in coarse salt, they will be kept from tipping. Shallow oven-ware little dishes may be used, Scalloped Roes Wash and simmer the roe for 10 minutes in salted water with 1 tablespoon vinegar. Cut roe into small pieces and re-heat in a good white sauce. Serve in a border of mashed potatoes, or with toast fingers. It may also be put into a greased pie-dish, covered with buttered crumbs and browned in the oven. Oyster Nuts Make a batter of 1 egg, 1 cup flour, 1 teaspoon baking powder, pinch of salt, add enough milk to make batter fairly thick, and add 2 dozen oysters. Have a pan-of smoking hot fat ready and into this drop spoonfuls having 1 oyster in each spoonful. Fry quickly until.a light brown. Pile on hot dish and serve,