Good Fare in War-time

Fish

Fish such as herring, kipper, mackerel, tinned salmon, sprats and fish roes are good alternatives to meat and are good value for money. Cod, haddock and other white fish are also valuable food, especially if served with a well flavoured sauce made with a foundation of milk and fat. A good stuffing of potatoes and oatmeal or stale bread adds to the nourishment and bulk, thus proving economical when fish is expensive. The oily fish are usually baked, grilled or fried, and coated with oatmeal or breadcrumbs if baked or fried. The white fish, e.g. cod, hake, etc., on the other hand, can be steamed or stewed with white vegetables in a good sauce. For a complete course or meal serve fish with potatoes and green vegetables.

Fresh Haddock

Slit the haddock and clean well. Fill with oatmeal stuffing. Sew up with a thread or fine string. Place the fish flat in a well-greased dish or dripping tin and bake for ¾ to 1 hour. Serve with a piquant, mustard or brown sauce.

Oatmeal Stuffing

  • 2 table-spoon Medium Oatmeal
  • 1 table-spoon melted Fat
  • 1 small Leek or Onion (cooked)
  • Seasoning
  • ¼ tea-spoon Mixed Herbs or 1 tea-spoon chopped Parsley

Mix the ingredients and bind with the melted fat and a little milk if necessary. To improve flavour, toast oatmeal in a moderate oven before use.

Herrings or Mackerel Baked and Stuffed

  • 6 Herrings with Roes
  • ½ tea-sp. Fat
  • teacup stale Bread
  • Salt and Pepper
  • 1 tea-spoon chopped Parsley or ½ tea-spoon Mixed Herbs

Remove the heads from the fish: clean and wash: split open, flatten with the skin upwards and remove the backbones. Mix the grated stale bread with the roes, herbs, parsley and seasoning and spread on each herring. Roll up and keep in place by tying with a coarse cotton. Put fish in a greased tin or dish: cover and bake for about 15-20 minutes. Remove the lid and allow to brown.

Mackerel or Herrings Fried in Oatmeal

  • 4-6 medium-sized Fish
  • 2 table-spoon Medium Oatmeal
  • ¼ tea-spoon Salt

Clean the fish: remove the heads, tails, etc. Mix the oatmeal and salt and coat each fish. Grill or fry. Turn over when cooked on one side.

Herrings or Mackerel Soused

  • 4-6 Herrings or Mackerel
  • 1/3 pint Vinegar
  • ½ tea-spoon Salt
  • 1/3 pint Water
  • A few Pickled Onions, or 1 Leek or Fresh Onion

Cut off the heads and tails, clean and bone the fish. Lay the fish head to tail in a deep tin. Sprinkle with the salt and finely chopped onions, etc. Pour in the vinegar and water barely to cover. Cover the dish and bake in a moderate oven for ½ to ¾ hour. Serve cold with salad, or hot with green vegetable and baked potatoes.

Kedgeree

  • 1 lb cooked Fish
  • 1 tea-spoon chopped Parsley or pinch dried herbs or nutmeg
  • 2 table-spoon Rice
  • 1 Egg (optional)
  • ½ table-spoon Fat
  • Seasoning
  • 1 table-spoon Chutney (optional)

Cook rice (see page 14). Remove skin and bone from fish and flake with a fork. Add the cooked rice, chopped egg, parsley, etc. Melt the fat in a saucepan, add the ingredients and stir until really hot. Serve for breakfast, dinner or supper.

Note: — To vary, use Herrings, Kippers, tinned Salmon, Cod or Haddock.

Fish Mould

  • 1 lb raw white Fish
  • ½ oz chopped Suet
  • 4 table-spoons stale Bread
  • Small teacup of Fish Stock or Milk
  • 1 Egg (if available)
  • ½ tea-spoon chopped Parsley
  • Pepper and Salt

Separate the bones and skin from the flesh and put into a pan with sufficient water nearly to cover. Add seasoning and bay-leaf or spice, and stew gently for 20 minutes to make fish stock. Shred the raw fish finely; grate stale bread; mix all the ingredients together, adding sufficient stock or milk to make a soft mixture. Put into a greased basin, cover with greased paper and steam gently for 1 hour. Turn out and coat with ½ pint of sauce.

NOTE: — Make sauce with fish stock and milk. Flavour with chopped parsley.

Soft Roes

  • 1 lb Herring or other small roes
  • 4 teacups mashed Potatoes
  • Seasoning

Wash the roes and drain well. Place on a greased tin, season, cover and bake in. a moderate oven for 10 minutes. Serve with a generous helping of mashed potatoes.

Fried Hard Roe

  • 1 lb Cod's Roe
  • Flour or Breadcrumbs
  • 1 oz Fat

Wash the roe and drain. Wrap in a margarine paper and steam for 30 to 40 minutes. Serve with parsley sauce.

Alternative Method. Cut the cooked roe into thick slices, toss in flour and bake on a well-greased tin in a hot oven. Serve for breakfast, dinner or supper.

Salmon Pie

  • 1 medium-sized tin of Salmon
  • Salt
  • ½ pint White Sauce
  • Vinegar
  • 1 Hard Boiled Egg (if available)
  • 4 Potatoes (cooked and mashed)

Bone and flake salmon, and slice the egg. Add to the sauce, with the seasoning and sufficient vinegar to taste. Put the mixture into a greased pie dish. Cover with mashed potatoes. Cook for ½ hour in a moderate oven.

Note:

  1. To vary use white fish such as cod or hake, and chopped parsley.
  2. For a portable meal, roll pastry to a square and dampen the edges.

Place the mixture in a heap in the middle, turn the four corners of the pastry to the centre, and press the edges together firmly. Decorate with a few pastry leaves. Bake in a moderate oven ½-¾ hr.

Sprats

  • 1 lb Sprats
  • Salt, Pepper

Wash the fish well, drain, and spread on a greased baking tray. Season. Bake in a moderate oven 15 minutes; or place under a hot grill 10 minutes, turning the fish over after 5 minutes. Serve with baked or mashed potatoes.