Bread Sauce without Cream

1. 60 g (2 oz) breadcrumbs.                                                        5. 2 or 3 cloves.
2. 15 g (1/2 oz) butter.                                                                6. Blade of mace.
3. 300 ml (1/2 pint) milk.                                                            7. Salt and pepper.
4. 1 small onion.                                                                         8. A stick of cinnamon.


    Stick cloves into onion. Put the milk, onion, cinnamon and mace in a saucepan. Let it stand 1 hour or so, boil up and simmer 15 minutes. Strain and pour milk over the breadcrumbs. Add the butter, salt and pepper. Reheat until the crumbs swell.

Fish Custard (Baked)

1. 350 g (3/4 lb) cooked fish.                                                        4. 500 ml (1 pint) milk.
2. 3 eggs.                                                                                      5. Salt and pepper.
3. A little butter.


    Have ready some cooked fish, preferably boiled or steamed. Flake the fish and if large divide the flakes into 2 or 3 portions. Beat 3 eggs till creamy and add milk and seasoning. Put fish into a greased pie or Pyrex dish and pour over egg mixture. Add a few dabs of butter on top. Cover with greased paper and bake in a very slow oven till firm 15 minutes before serving, remove paper, in order to brown top slightly.

Fish Fried

1. Fish.                                                                                      4. Dripping, lard or oil.
2. 1 egg.                                                                                    5. Pepper and salt.
3. Flour, breadcrumbs, maize meal or oatmeal.


    Fillet fish; wash and dry in cloth. Sprinkle with salt and pepper. Drip into beaten egg, then roll in flour, breadcrumbs, maize meal or oatmeal and fry in smoking-hot dripping, lard or oil. Turn when one side is golden-brown. Drain on paper and serve on d'oyley. Garnish with lemon.

Fish Soup

1. 1 kg (2 lb) any white sea-fish.                                                  5. 1 large onion.
2. 1/2 clove of garlic.                                                                  6. A few tomatoes.
3. 1 teaspoon olive oil.                                                               7. Pepper and salt.
4. 1/2 teaspoon saffron.                                                             8. Water.


    Put in a saucepan fish, garlic, onion, tomatoes skinned and sliced, pepper and salt, teaspoon olive oil and enough water to cover. Bring to boil quickly, continue stirring almost constantly for about 15 minutes. Stir in 1/2 teaspoon of saffron. Serve fish on a dish and soup in tureen.

Browning

1. 500 ml (1 pint) water.                                                       2. 50 g (2 oz) loaf sugar or ordinary sugar.


    Crush the sugar to a powder if loaf is used or roll ordinary sugar finely and put into a strong saucepan with one tablespoon of water. Stir it over gentle heat until it begins to color, then put at the side of stove and stir until it is black but it must not burn. Add 500 ml (1 pint) of cold water, bring to boil and boil for 5 minutes. Leave until cold, strain and bottle and cork securely.

Tomato Juice Cocktail

1. 2 cups tomatoes.                                                                 6. 1/2 teaspoon salt.

2. 1/2 cup water.                                                                     7. 1/8 teaspoon pepper.

3. 1 1/2 teaspoons sugar.                                                         8. Celery tops.

4. 1/8 teaspoon Worcester sauce.                                            9. 3 cloves.

5. 5 drops Tabasco sauce.                                                      10. 1 teaspoon lemon juice.

    Combine all the ingredients except the lemon juice and boil slowly for 20 minutes. Press through a sieve , forcing through as much pulp as possible. Add lemon juice and chill thoroughly. Serve very cold in glasses. Garnish each glass with an olive oil.

Anchovy Eggs (hot)

1. 6 small rounds of buttered                                                          3. Dessertspoon of milk.
    bread.                                                                                        4. 1 hard-boiled egg.
2. Anchovy or bloater paste.                                                          5. 30 g (1 oz) grated cheese.


    Butter the bread, put a dab of paste in center and cover with a slice of hard-boiled egg. Moisten the cheese with milk and drop 1/2 teaspoon of this on top of egg. Place on baking tin and put in oven until the cheese is toasted. It ought to spread over the egg. Serve hot.