SOME FISH SAVOURIES

Otago Daily Times, Issue 21543, 15 January 1932, Page 10

SOME FISH SAVOURIES

Mulled Sardines. —For mulled sardines heat a gill of tomato catsup and when boiling add two tablespoonfuls of sherry. Cook the contents of a tin of sardines in this for five minutes and serve on hot buttered toast. Savoury Roes. —Four soft herring roes, chopped parsley, lemon juice, loz butter, cayenne, hot buttered toast are required. Chop the roes and fry them gently in the butter for five minutes. Divide on to slices of hot buttered toast, season each portion with cayenne and lemon juice, and sprinkle with finely-chopped parsley. Arrange on the dish for serving and place in the oven for a minute or so to make all nicely warmed through. Potted Sprats.—These are just as appetising as fresh herring treated in a similar way. Remove heads and tails and then wash and wipe dry, afterward placing the fish in an earthenware baking dish. Sprinkle with salt and pepper, and add a couple of bay leaves, blade of mace, chopped onion and a grating of nutmeg. Pour over enough vinegar to cover, and a pat or two of butter, and bake in a moderate oven for 20 minutes or half an hour. Serve cold.