Ingredients

1 large tin sardines

Small lettuce leaves

Lemon juice

Mayonnaise (coloured pink)

Salt and cayenne

Some gherkins or olives

small savoury biscuits (buttered)

Method

Trim sardines and remove bones, mash well with lemon juice, salt and cayenne. Place lettuce leaf on biscuits and add sardine mixture to centre, mask with mayonnaise , garnish with strips of gherkin or olive.

Ingredients

1 egg

Lemon juice (if desired)

1 dessertspoon anchovy sauce

Fingers of toast

Savoury biscuits or fried croutes

1 dessertspoon butter

Some strips of capsicum, gherkin, or olives

1 tablespoon milk

Cayenne

Method

Beat egg and add remainder of ingredients (except capsicum, gherkin, or olives) cook very gently till set, heap on fingers of toast, savoury biscuits, or fried croutes, garnish with capsicum, gherkin, or olives.

Ingredients

1/2 doz. Sardines or anchovies

Lettuce

Little lemon juice

Brown bread

beetroot

hard boiled egg

Method

Drain, skin, and bone fish, sprinkle with lemon juice, cut rounds of brown bread 1 1/2 inches in diameter, cut lettuce into rounds a shade smaller than the bread rounds, place lettuce and sardines or anchovy on bread, garnish with shredded lettuce, beetroot, white of egg and grated yolk.

Ingredients

16oz cooked salmon

Salt and pepper

1 pint thick white sauce

1 lemon

2 eggs

Parsley

1/2 cup breadcrumbs.

Method

Bone salmon and mix together. Make a thick white sauce and add well-beaten eggs, breadcrumbs, salmon, salt, and pepper. Pour into a greased mould. Steam for 1 1/2 hours. Serve hot or cold, garnished with slices of lemon and some finely chopped parsley.

Ingredients

16oz cooked salmon

Squeeze lemon juice

Cooked rice

Salt and cayenne

1/2 teaspoon anchovy sauce

Mashed potatoes.

Method

Remove all bones from salmon; mix with rice, sprinkle with anchovy sauce, lemon juice, and salt and cayenne to taste. Put mixture into greased pie dish.

Cover with mashed potatoes and brush with beaten egg or milk. Bake in a moderate oven till brown.

Ingredients

4 potatoes

Cayenne

1 tin salmon

Egg and breadcrumbs

1 tablespoon parsley

Frying fat

Good squeeze lemon juice

Parsley sauce

1 teaspoon salt,

Method

Boil and mash potatoes. Strain liquor from salmon and break with a fork. Add potatoes, parsley, lemon juice, salt, and cayenne. Moisten with salmon liquor if necessary. Make into round shapes, dip into beaten egg and then into breadcrumbs, fry, drain and serve hot with parsley sauce.

Ingredients

1 small whiting, bream or garfish

Small piece of butter or some oil

1 lemon

1 tablespoon Maitre d’Hotel Butter.

Method: Prepare fish. Sprinkle with juice of half a lemon and brush with melted butter or oil. Place on greased gridiron. Grill 8 to 10 minutes. Place on hot serving plate. Place Maitre d’Hotel Butter (green butter) on top. Garnish with slices of lemon.

Ingredients

2 tablespoons mashed potato

1 teaspoon chopped parsley

1 cup cold flaked cooked fish

1 dessertspoon flour

2 tablespoons thick white sauce

1 egg

1/8 teaspoon salt

3 tablespoons fine white breadcrumbs

Pepper

Frying fat

Squeeze lemon juice

Some pieces of macaroni

Method

Mix together potato, fish, sauce, salt, pepper, lemon juice, and chopped parsley. Form into cutlet shapes on a floured board. Dip into beaten egg, then into breadcrumbs. Press breadcrumbs on firmly with a large knife. NOTE: A second coating of egg and breadcrumbs is an improvement. Fry in hot fat till a golden brown, then drain. Serve hot, garnished with sprigs of parsley and slices of lemon. A piece of macaroni may be used to represent the bone.

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.