USING UP FISH.

New Zealand Herald, Volume LXVII, Issue 20602, 28 June 1930, Page 7 (Supplement)

USING UP FISH.

• gl&lisb cakes can be mado with white '• Sah cooked and flaked and mixed with gpftoOed potato, seasoned well and brushed pswith. breadcrumbs and fried in deep hot jat. |p One sardine/" boned and skinned and pounded with butter, is sufficient to fill 5 ; three sandwiches. >H~ Sardines' skinned and boned and sea||:soned with salt and mustard, are delicious -- fried in butter, then served on toast as a savoury. /* . . Cooked hsufdock. pounded in a morter 5; ; rubbed through a sieve and used as a filling for moulds lined with aspic jelly, makes a delicious cold dish to serve with |§. mayonnaise and salad. A steak of any white fish can be served up again if it is covered with a K ivhiio sauce, well seasoned and sprinkled ... yfith grated cheese. Fish flaked and mixed with green salad makes a supper dish. Before mixing sprinkle the fish with mayonnaise. White fish or salmon with boiled potato can be used as a stuffing for tomatoes or hard-boiled eggs, baked and served as a savoury. , Any w bite fish, shredded- and mixed with boiled rice, seasoned to taste, makes a kedgei ee; with the additions of chopped «r sliced hard-boiled egg it is appetising.