FOOD FOR BRITAIN

Evening Star, Issue 25849, 20 July 1946, Page 11

FOOD FOR BRITAIN

RECIPES TO SAVE COUPONS BOILING FISH. Fish, .such as groper fillets, red cod, terakihi.etc, may be boiled in a vegetable stock, some of which may be 1 thickened later to serve as a (The extra stock,may be, used at,' another time for fish soup.) Lightly fry a quarter-cup each of chopped carrots, onion, and celery, and one sprig' of parsley in a.little fat for three minutes. Put into a. large saucepan and add three peppercorns, one whole clove, half tablespoon salt, one tablespoon vinegar, ana one and a-half quarts of water. Cover, heat slowly till boiling, simmer five minutes, then add the fish to he boiled (if a large piece or easily broken, lower into the saucepan in a piece of muslin for ease in lifting out). For whole or large pieces, allow six to 10 minutes per lb, according to thickness; for fillets or slices, cook 30 to 20 minutes, according to thickness. FISH SOUP. For stock use the liquid in which fish has 'been cooked, or obtain fisb bones from the fishmonger (often for no charge), and make _ into stock as for meat stock. Delicious fish soup can be made from fish stock, jnilk, and plenty of chopped paisley, slightly thickened with flour. Vegetables may be added if desired.