FISH

1. Codfish and Potato Casserole

4 potatoes mashed
½ kg. fresh cod fish
Salt to taste
3 tbsp. Chopped onions
1 cup single cream
l tbsp. butter

Put the potatoes in a greased 7” casserole. Boil the fish with salt, flake it and add it to the casserole. Then add the onions and cream. Dot with butter and bake in a moderate oven for about half an hour.

From Cookery In Colour by Marguerite Patten

2. Deviled Tuna

1 tbsp. chopped onion
1 can (4 oz) sliced mushroom, drained
¼ cup butter or margarine
¼ cup flour
½ tsp salt
½ tsp dry mustard
¼ tsp paprika
¼ tsp ground black pepper
dash cayenne pepper
1 ½ cups milk
¼ tsp Worcestershire sauce
1 tsp lemon juice
2 hard boiled eggs, sliced
1 (7 oz) can tuna, drained
Round buttery crackers

Saute onions and mushroom in butter or margarine. Stir in next 6 ingredents. Add milk, Worcestershire sauce and lemon juice. Cook stirring constantly until sauce thickens. Add sliced eggs and tuna. Heat, serve over crackers.

From Cookery In Colour by Marguerite Patten

3. Salmon Mousse

12 oz. fresh salmon
2 tbsp. vinegar
1/2 oz. butter
1 dessertspoon flour
2 tsp. sugar
1 tsp. dry mustard
2 eggs
4 tbsp. milk
1/2 oz. powdered gelatine
3 tbsp. cold water
salt and pepper
2 tbsp. double cream
lemon and tomato slices
parsley to garnish

Boil salmon and drain liquid into a measuring cup. Add vinegar and butter and heat until fat has dissolved. When the salmon has cooled flake it. Mix flour, sugar and mustard in a double boiler and cook. Add eggs and whisk together. When smooth add in the fish liquid and milk. Cook until the mixture thickens, stirring all the time. Soften gelatine in cold water and mix into the hot mixture stirring till it dissolves completely. Now turn the mixture into a large bowl and add fish. Place in a cool place, stirring occasionally. When cold and thick, season with salt and pepper and fold in the lightly whipped cream. Turn into a mould and place in the refrigerator until set. When ready to serve turn onto a serving dish and garnish with lemon and tomato slices and parsley.

From Cookery In Colour by Marguerite Patten

4. Grilled Herrings with Mustard Sauce

4 herrings.
1 oz. melted butter
1 oz. butter
l oz. flour
1/4 ltr. milk
salt and pepper
2 tsp. mustard
1 tsp. vinegar
lemon and sprigs of parsley to garnish.

Trim and clean herrings. Brush with melted butter and grill on both sides. Heat butter and off the flame stir in the flour. Return to the flame and cook the roux. Remove pan from flame and add in cold milk. Bring to boil and cook, until smooth, with a wooden spoon. Season with salt and pepper. To this add mustard and vinegar. Garnish the herrings with lemon and sprigs of parsley and serve with mustard sauce.

From Cookery In Colour by Marguerite Patten

5. Baked Cod Steaks

2 rashers bacon
1 small onion
chopped parsley
4 cod steaks
little melted butter
juice 1 lemon
seasoning including dry mustard
tomato slices to garnish

Chop the bacon and onion and mix together with the parsley. Brush the cod steaks with melted butter, sprinkle with lemon juice and seasoning, including dry mustard. Top each steak with a little of the bacon mixture and bake for 15 minutes in a moderately hot oven, 400 degrees F, 200 degrees C., Gas Mark 6. Serve garnished with tomato slices.

From Cookery In Colour by Marguerite Patten

6. Haddock Balls

1 large smoked haddock
6 oz. cold mashed potatoes
pepper
2 heaped tsp. chopped parsley
1 egg
browned crumbs
cooking fat for frying

Cook the haddock, remove the skin and bone or use left over coked haddock. Flake the flesh finely. Add the potatoes, pepper and chopped parsley, form into 6 balls. Dip in beaten egg and coat with browned crumbs. Fry in deep fat, heated to 35 degrees F, 180 degrees C for 3 minutes, until brown and crisp. Drain on absorbent paper and serve hot or cold with tomatoes and watercress.

From Cookery In Colour by Marguerite Patten

7. Fish and Shrimp Pie

1 lb. cooked white fish
½ pint white sauce
4 oz. frozen or peeled shrimps
1 hard boiled egg chopped
seasoning
2 oz. butter
4 oz. flour
anchovy fillets to garnish

Flake the fish and mix with the sauce, shrimps and egg. Season. Put into an ovenproof dish. Rub the fat into the flour to form a crumble mixture. Cover the fish mixture with this. Cook in a very moderate to moderate oven 350 degrees F, 180 degrees C, Gas Mark 4, for 30-35 minutes. Garnish with anchovy fillets.

From Cookery In Colour by Marguerite Patten

8. Cottage Cheese and Salmon Mould

¾ packet aspic jelly
390 ml water
1 cucumber thinly sliced
2 hard boiled eggs sliced
7 oz. can salmon
8 oz. cottage cheese
2 tblsp. mayonnaise
salt and pepper
1 tblsp. chopped olives or gerkins

Make up the jelly with390 ml water. Pour ½ cm layer of aspic jelly into a fairly deep oval dish. Chill. When set arrange slices of cucumber and hard boiled egg on the bottom. Chill. Pour another ½ cm layer of jelly on top. Chill. Mix together remaining aspic jelly, chopped egg, flaked salmon, cottage cheese, mayonnaise, seasoning and chopped olives or gherkin. Turn into dish and chill. When set turn out on to a dish and serve.

From Cookery In Colour by Marguerite Patten

9. Mussels Mariniere

2 pints mussels
water to cover
1 small onion
2-3 sticks celery, when available
1 tblsp. tarragon vinegar
little white wine optional
seasoning
small bunch parsley
chopped parsley to garnish

Scrub the mussels well, discarding any that are open and will not close when sharply tapped. Put into a large saucepan together with water, onion, celery, vinegar and wine if used, a good pinch of salt and pepper and the parsley. Heat slowly until the mussels open. Remove the bears from the mussels. Sometimes you will find a small growth, looking like a weed, in the mussel – this must be taken out. Leave the mussels on half the shell. Reboil the liquid and strain over them. Garnish with chopped parsley.

From Cookery In Colour by Marguerite Patten

10. Stuffed Fillets of Plaice or Sole

1 large jar lobster, crab or shrimp paste
4 large fillets plaice or sole
2 eating apples
watercress
few green grapes to garnish

Spread the paste on each fillet of plaice or sole. Roll firmly and stand in a buttered ovenproof dish, season well. Cover with well buttered paper and bake for 12-15 minutes in a moderately hot oven, 375 degrees F, 190 degrees C, Gas Mark 5. Meanwhile core the apple and cut into slices. Brush the slices with melted butter and cook, on each side, under a heated grill for 2-3 minutes. Place the cooked fish rolls on the apple rings and fill the centre with a halved green grape. If liked, serve on a bed of saffron rice. Garnish with a sprig of watercress.

From Cookery In Colour by Marguerite Patten