Fish Recipes

FISH EN CASSEROLE

One of those earthen baking dishes with
close-fitting cover of the same ware and fit for placing on the table is
especially useful for cooking fish. For instance, take two pounds of the
thick part of cod or haddock, both of which are cheap fish. Take off
the skin and lay in the casserole. Make a sauce from two cups of milk
heated, with a good slice of onion, a rounding tablespoon of minced
parsley, a small piece of mace, a few gratings of the yellow rind of
lemon, half a level teaspoon of salt, and a little white pepper. Cook in
the top of a double boiler for twenty minutes. Heat one-quarter cup of
butter in a saucepan, add three level tablespoons of flour, and cook
smooth, turn on the hot milk after straining out the seasonings. Cook
until thick and pour over the fish. Cover and bake half hour, then if
the fish is done serve in the same dish with little finely minced
parsley scattered over.

Italian Rice