136 KATE AITEKEN’S’ CUNADIAN COOK BOOK

FILLET ROLL-UPS

Temperature: 425°F. Time: 15-20 minutes

2 fresh fillets of cod or haddock 2 tablespoons fat
114 cups soft bread crumbs \4 teaspoon salt

14 cup cooked or canned Dash of pepper
mushrooms, chopped 1 egg, well beaten

Cut the fillets in half crosswise. Mix together the crumbs,
mushrooms, fat, seasoning and egg. Spread each half-fillet with
the mixture; roll up and fasten with toothpicks or tie with string.
Place in a shallow baking dish and bake in a hot oven till tender and

brown. Serve with mashed potatoes and buttered green cabbage.
Serves 4.

BAKED HALIBUT STEAK

Temperature: 350°F. Time: | hour
114-2 pounds halibut steak 4 cup milk

cut 1” thick 1 tablespoon green pickle or
2 teaspoons salt green pepper, chopped

6 tablespoons fat Dash of paprika

V4 cup flour

Sprinkle each side of the steak with 14 teaspoon salt. Melt the
fat in the saucepan; blend in the flour and the remaining teaspoon
of salt; bubble very gently for 3 minutes. Add the milk slowly.
Stir and cook till smooth and thick. Add the chopped green pickle
or green pepper. Spread half this mixture in a shallow oiled baking
dish. Place the halibut steak on top of the mixture; spread the
remainder over the fish. Sprinkle lightly with the paprika. Bake
uncovered in a moderate oven (350°F.) for one hour. Serve with

oven browned potatoes, canned green beans and a Peach Upside-
down Cake for dessert. Serves 4-5.

BAKED WHOLE HADDOCK

Temperature: 500°F. Time: 10 minutes
400°F. 20 minutes
1 haddock, 3 to 4 pounds 1 teaspoon poultry dressing
1 cup celery, chopped 4 cups day-old bread crumbs
1 cup boiling water 34 teaspoon salt
3 tablespoons fat 14 teaspoon pepper

14 cup onion, chopped

Cook the celery in the boiling water till tender. Drain;
reserve 14 cup of the liquid. Heat the fat in a saucepan; add the
chopped onion; cook slowly till tender, stirring to keep from brown-
ing. Add the poultry dressing, crumbs, seasonings, celery and the