Mrs. Maclurcan's cookery book

Immediately add the juice of the lemons and pour over the fish, which must be neatly arranged on a hot dish. Garnish with slices of lemon and finely chopped parsley. Mode. — Boil the macaroni in salted water until quite tender, and then strain the water off. Flake the fish and be sure it is free from bones ; have ready some nice white sauce ; if fish stock is available make the sauce with equal quantities of stock and milk ; season it well. Butter a pie dish and put in a layer of macaroni, then a layer of fish, sprinkle with lemon juice and cover with white sauce; add more macaroni and continue in layers until the dish is full ; each layer must be seasoned with pepper and salt. Have the last layer of macaroni covered with breadcrumbs, and place butter in small pieces over the top, bake for half an hour and brown delicately. Garnish with lemon and serve cut lemon at the table as well ; serve very hot. , 53— FISH AND MACARONI Cold cooked fish 1 lemon 2 ozs. butter Pepper Salt White sauce 3 ozs. macaroni 2 ozs. breadcrumbs Fish. 54— FISH A LA VICTORIA 2 lbs. white fish J cup of milk 2 tablespoonfuls butter Pepper and salt 1 tablespoonful chopped 2 ozs. breadcrumbs, parsley Mode. — Cut the fish into nice fillets, roll and dip into the milk, pack them tightly in a pie dish ; then sprinkle "with pepper, salt and parsley. Cover with the breadcrumbs, and over this put the butter in small pieces (one piece on each piece of the fish) ; bake for twenty minutes ; serve at once. 55— FISH PIE— Fo. 2. Cooked fish 1 lemon Cooked potatoes 1 egg Parsley sauce Pepper 1 oz. butter Salt Milk. MoDE.-^Masli the potatoes smoothly with butter, pepper, salt, and a tablespoonful of milk, flake the fish with two forks, removing skin and bones ; have a buttered pie dish ready, put the fish in, squeeze a little lemon juice over, then season with pepper and salt, and pour over it some thick parsley sauce, cover with the potato mixture, smooth the top and ornament with a knife, brush over with beaten egg, bake in a steady oven three quarters of an hour ; serve very hot. 56— BARRAMUNDI AU GRATIN 4 lbs. barramundi (or any 1 tablespoonful butter other fish) 1 teaspoonful chopped par- 2 onions sley 2 tomatoes 1 gill grav}' 1 cupful of breadcrumbs. Mode. — Slice the onion and cook it in a small saucepan with the butter ; clean and cut the fish, put it into a Fish. saucepan with tlie onion, gravy, tomatoes, and half a pint of water, salt and pepper to taste ; when the fish is cooked take it up and place it in an entree dish ; put the breadcrumbs into the gravy and simmer for five minutes, pour over the fish and serve at once. 57__SAVOUEY BOILED FISH. 4 lbs. fish i oni®n 1 pt. of water 1 tablespoonful vinegar ^ a teaspoonful flour Salt and black pepper. Mode. — Clean and^skin the fish, cut in pieces about four inches square. Put the water, onion, vinegar, salt and pepper into a saucepan and boil until the onion is tender ; flour each piece of fish and add to the other ingredients, and allow it to simmer until the fish is cooked, which will be about fifteen to twenty minutes ; thicken the gravy with a little flour and pour over the fish. 58— BEOWN STEWED FISH. 4 lbs. fish 2 large onions ^ lb. ginger bread Water ^ a cup of vinegar ^ lb. treacle.