SAVOURY DISHES

Southland Times, Issue 22969, 15 August 1936, Page 17

SAVOURY DISHES

Savoury Baked Fish. Ingredients: One fresh fish, one teaspoonful salt, a little pepper, one dessertspoonful chopped capers, two tablespoonfuls chopped nuts, one dessertspoonful vinegar or lemon juice, half teacupful stock or gravy, and some butter or bacon fat. Split the fish as for boiling, removing the bone and cutting off the fins. Season it with pepper and salt, and lay it in a flat, fire-proof dish that has been greased with bacon fat. Pour the stock round, sprinkle the fish with lemon juice, and then with the chopped capers and nuts. Cover with greased paper and bake in a good oven about twenty minutes. Serve garnished with cut lemon, and with radishes or watercress. Mock Pate de Foie Gras. This is good to serve cold, or it is excellent for making sandwiches. Ingredients: Half a pound cooked calf’s or sheep’s liver, three or four ounces fat bacon (uncooked), one dessertspoonful chopped parsley, one dessertspoonful grated onion, a pinch of ground mace, and allspice, one teaspoonful made mustard; pepper, salt, one egg and some browned breadcrumbs. Put the liver and bacon two or three times through the mincing machine until very fine and smooth. Add the parsley and different seasonings to the mixture, making it very tasty. Pour in the egg, lightly beaten, and mix well until thoroughly blended. Grease a plain mould or basin, coat the inside with browned breadcrumbs and fill with the mixture, 'twist a piece of greased paper over the top, and bake in a moderate oven from three-quarters to one hour, then leave until cold, and cut in slices as required. Egg Savoury. Ingredients: To four hard-boiled eggs, allow one breakfast cupful white sauce, one teaspoonful curry powder, and half a pound small sausages. Make some good white sauce fairly thick and well seasoned, and add the curry powder previously mixed with a little cold milk. Cut the eggs in slices, reserving half a yolk. Put the pieces into the sauce and let them heat through, but v. ithout baking. Choose small sausages, or make little cakes or balls of sausage meat, and fry them until thoroughly cooked. Arrange the egg-mixture in the centre of the dish, sprinkle it with chopped yolk of egg, and use the sausages as a garnish. A Good Chutney. Ingredients.—One pound each of apples, seeded raisins, onions, and tomatoes, half a pound brown sugar, two tablcspoonfuls preserved ginger, finely chopped, one teaspoonful salt and half of pepper, a pinch of cayenne, half tcaspoonful ground cloves, and brown malt vinegar. Peel and core the apples, then weigh them and cut them in pieces, skin and scald the onions, cut them in pieces, and put them through the mincing machine along with the apples and seeded raisins. Place the tomatoes in hot water for a minute or two, then remove the skin and cut them in pieces and mix them with the other ingredients. Add the ginger and seasoning, and put all into an enamelled saucepan, and nearly cover the ingredients with brown malt vinegar. First bring to the boil, stirring all the time, then simmer slowly and steadily for two hours, stirring every now and then, pour into dry hot jars and cover like jam. Should be kept a fortnight at least before using.