Ingredients

2 to 2 1/2 lb. large fish

Small pieces butter

Lemon juice

Few stuffed olives

Salt and pepper

Parsley.

Sauce

1 1/2 oz

Butter

3 oz. Cheese

1 oz. Flour

1 egg yolk

3/4 pint milk

Salt and pepper.

Method

Wash and dry fish and cut into 6 pieces. Place on greased dish, add lemon juice, sprinkle with salt and pepper and place small pieces of butter on top. Cover with greased paper. Bake in a moderate oven 15 minutes or till flesh leaves the bone easily. Lift on to heated entree dish and garnish with slices of stuffed olives and with parsley

Sauce

Melt butter, add flour and cook over gas 1 minute, stirring constantly. Add milk, stir till boiling and cook 3 minutes. Remove from fire; add finely grated cheese, beaten egg yolk and salt and pepper. Cook 2 minutes without boiling. Serve sauce in sauceboat.

Ingredients

4 fresh fish fillets

1/2 pint melted butter sauce

1 lemon

Chopped parsley.

Method

Wash fillets, drop into boiling salted water, turn gas off and allow to stand for 20 minutes. Take fillets one at a time from water, removing skin and bones. Place fillets in a casserole dish. Cover with juice of half a lemon. Add melted butter sauce. Cover with lid. Bake in a slow oven 20 minutes. Remove lid and garnish with slices of lemon and sprigs of parsley.

Ingredients

1 tablespoon butter

1 teaspoon chopped parsley

1 tablespoon flour

1 lb. cooked boneless fish fillets

1 cup fish stock or milk

1 cup breadcrumbs

1/8 teaspoon salt

Potatoes

Pinch pepper

1 egg

Squeeze lemon juice,

Method

Melt butter in saucepan, add flour, and stir till smooth. Cook 1 minute, add stock or milk and stir till boiling. Add salt, pepper, lemon juice, parsley, and flaked fish. Mix well and pour sufficient of the mixture into a greased pie dish to cover the bottom well. Sprinkle with breadcrumbs and dot with small pieces of butter. Cover with a layer of mashed potatoes and brush with beaten egg. Repeat 4, 5, and 6 till all mixture is used up. Bake in a moderate oven till brown.

Ingredients

2 medium cans of tuna or equivalent steamed chicken

2 cups grated tasty cheese

1/4 cup chopped onion

1 cup crushed savoury biscuits

1 cup milk

3 eggs lightly beaten

Squeeze lemon juice

1/2 teaspoon salt

Parsley

Method: Mix all ingredients in a basin together and pour into a greased lamington tin. Bake in a moderate oven 180 degrees, for 40-45 minutes. Serve hot or cold with salad.

Ingredients

8oz red salmon

4 rashers bacon

3 eggs

1 1/2 cups cream

1/2 tsp paprika

1 tablespoon grated cheese

2 tablespoons chopped parsley

Salt and pepper

Method

Drain salmon and reserve liquid. Flake salmon lightly and remove bones. Dice bacon and quick fry, then drain well. Beat together cream, eggs, salt and pepper, parsley, paprika, cheese, reserved liquid. Arrange salmon evenly on base of pastry. Sprinkle over bacon and then pour egg mixture over the quiche so as to cover salmon and bacon. Bake in a moderate oven 375 degrees for 45 minutes.

Ingredients

2 x 8oz tins red salmon

1 level tablespoon chopped chives

1/4 cup lemon juice

1/2 cup mayonnaise

1/4 cup finely chopped celery

1 level tablespoon gelatine

2 level teaspoons sugar

1/2pt cream

Method

Drain and flake salmon. Prepare celery and chives. Soak gelatine in 1/4 cup of water (stand in hot water to dissolve). Add lemon juice and sugar to mayonnaise. Put in an oiled ring tin or mould and set in the refrigerator. Heat tin with hot cloth to release mousse. Garnish with olives and parsley.

Ingredients

1 small tin tuna

2 tsp chopped parsley

1 egg

1 boiled potato

Salt and pepper

Breadcrumbs

Method

Combine all ingredients except the breadcrumbs. Shape mixture into patties and roll in breadcrumbs on each side. Cook in greased dish or under a griller for 10 minutes on each side.