THREE FISH RECIPES.

Waikato Times, Volume 109, Issue 18254, 16 February 1931, Page 5

THREE FISH RECIPES.

Cod and Bean Casserole. —Have ready 21b. cod, ilb. cooked haricot beans, 2 sliced onions, 2 slices of bacon, a little milk, and salt and pepper to taste. Grease the casserole and put in a layer of sliced onion. Next put a layer of fish cut in small pieces and a few strips of bacon. Season with salt and pepper and a pinch of mixed herbs if liked. Cover with cooked beans. Repeat the layers and pour in enough milk and fish stock (made by boiling the fish bones and trimmings in a little water) to cover the whole. Put on a covering of thickly sliced potatoes and bake in a moderate oven for fiO to 40 minutes. Haddock • with Celery. —Steam lib. fresh haddock until tender (about 20 minutes), then skin and bone it, and break into neat pieces. Cook two heads of celery cut into short lengths, in boiling, salted water for 20 minutes, and drain well. Butter a fireproof dish and put in the cooked celery. Place the fish on top and season with pepper and salt. Cover with a white sauce and sprinkle thickly with grated cheese. Put in a hot oven until the choese is melted and well browned. Serve very hot. With Caper and Anchovy Sauce.— Boil lib. of haddock in salted water with a small onion, a small carrot, a bay leaf, a few peppercorns, a tablespoonful of vinegar, and two or three cloves. Make the sauce with 3oz. of butter, 1 lablespoonful of flour, and half a pint of the water in which the fish was cooked. .Melt the butter, stir in the flour, add the liquid gradually, and stir all the time until smooth and thickened. Add a tablespoonful of chopped capers and one or two anchovies mashed with a fork or chopped finely. Bone and skin the haddock and break into neat pieces for serving. Place on a hot dish and cover with the sauce.