Cookery for every household

Wipe the fish with a damp cloth, and cut it into small, neat pieces. Take a clean lined saucepan, rinse it out with water to prevent the fish sticking to it, and place the pieces of fish at the foot. Sprinkle over them a little salt and white pepper, pour on the milk and water ; put the lid on the pan, and let the fish cook slowly by the side of the fire until it is ready, which will be from 10 to 15 minutes. Lift out the pieces of fish on to the plate on which they have to be served, and keep them hot. Add the bread-crumbs and the butter to the water and milk in the pan ; stir over the fire for a few minutes until the bread-crumbs swell and thicken the sauce. Sprinkle in the parsley, finely chopped, and then pour this sauce over the fish. Wipe the dish round the edges before serving. Note. — This dish is very suitable for cooking and serving in a small fireproof casserole. Time to cook, 15 to 20 minutes. 2522. Fish Stewed in Milk 1 small filleted sole or plaice. 1 table - sp. breadcrumbs. A pinch of nutmeg. | tea-cupful milk. A small piece of butter. Salt. Wipe the fish with a cloth, season lightly with salt, and make up in little rolls. Put these into a basin with the milk, bread-crumbs, butter, and seasoning. Cover with a saucer or piece of greased paper and steam until tender. Serve on a hot dish and garnish with a sprig of parsley. Time to cook, hour. 2523. Fish Cooked in Paper Any light white fish may be cooked in this way. It is better if it can be filleted. Dip the fish into melted butter and season to taste. Wrap it in paper or place it in one of the special cookery bags now sold for the purpose (see p. 626). One tablespoonful of milk or water may be added. Close the bag securely and cook on a grid shelf in a good oven from 15 to 20 minutes, according to the thickness of the fish. Turn the fish on to a hot dish and pour any liquid round it. This is an excellent way of cooking small pieces of fish ; none of the flavour is lost as in boiled fish, it is also more nutritious. 2524. Fish Cream Make in the same way as chicken cream (Recipe 2544), using J lb. uncooked white fish, pounded and sieved, instead of the breast of chicken. 2525. Fish Custard 1 egg. I 1 table-sp. cooked fish. 2 table-sps. milk. | Pepper and salt. Any nicely cooked fish will do for this. Chop it finely, and season with pepper and salt. Beat up the egg with the milk and add the fish to it. Pour all into a well-greased cup or small basin, cover with greased paper, and steam slowly until set. Turn out when ready, and decorate with a little sprig of parsley. Time to steam, 10 to 15 minutes. 2526. Steamed Fish Pudding 3 oz. uncooked fish. 2 table - sps. breadcrumbs. 1 egg. It gill milk. Pepper and salt.