SPENCER METHOD
FOR FISH FILLETS

2 pounds fish fillets

1 cup milk

2 teaspoons salt

34 cup fine, dry bread crumbs

Wipe fish with a damp cloth. Cut
fillets in individual portions, and soak
three minutes in milk to which salt
has been added. Drain, and roll in dry
bread crumbs. Place fish on a greased
baking dish and dot with butter. Bake
in a very hot oven 500°F. allowing 10
minutes per inch thickness of fish.
(Heat may be reduced for larger fish,
towards end of cooking time.)

Yield: six servings.

FILETS PIQUANTS

Wipe fish with a damp cloth. Lay 2
pounds of fresh or frozen fish fillets
in a shallow baking dish, the bottom of
which is covered with bread crumbs.
Pour over the fish a sauce made with
the following:

1 tablespoon vinegar

1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

¥% cup melted butter

1 teaspoon prepared mustard

1 teaspoon salt

¥g teaspoon pepper

Mix until smooth, pour over the fish.
Garnish with paprika and baste several
times. Bake in a hot oven, 450°F.
allowing about 10 minutes for each
inch thickness of fresh fish and about
20 minutes for each inch thickness
if frozen. Yield: six servings.

FILLETS WITH TOPPINGS
Use 2 pounds of fresh or frozen
fillets. Wipe fish with a damp cloth.
Place individual servings of fillets in
greased baking dish. Use any of the
following toppings. Bake in hot oven
according to general directions on
first page. Yield: six servings.

TOPPINGS
1

] teaspoon salt

’4 cup dry bread crumbs
Mix ingredients and sprinkle over fish.
Dot with butter.

2 :

2 tablespoons lemon juice

2 tablespoons minced parsley
% cup melted butter

44 teaspoon salt —

¥g teaspoon pepper

Mix and pour over fish.

3

] teaspoon prepared mustard

| teaspoon prepared horseradish

“% cup sweet pickle relish

1 tin cream of tomato soup (10 oz.)

&

2 tablespoons chopped onion

| tin cream of celery or mushroom

soup (LO oz.)