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SHEPHERD’S PIE

1 c. cold minced meat. 1 c. mashed potatoes.
1 slice onion. | 14 c. hot milk.
14, Cc. gravy. - . % tsp. butter...

ly, tsp. salt. ) Pepper.

Chop the onion fine and mix it with the gravy, meat, salt and a little
pepper. Heat the milk and butter and beat them into the mashed
potatoes. Cover the meat with the potatoes and bake in a moderate
oven until brown.

FISH
BAKED FISH

Clean the fish and fill the body cavity with dressing, allowing room
for the dressing to swell slightly. Sew up the fish, using strong thread;
skewer and tie in the shape of the letter S. Season and dredge with
flour and spread with butter or bacon fat or slices of fat pork, and place
in a greased rack in the baking pan. If the fish is very dry, cut gashes
in it crosswise and insert strips of salt pork. Baste every 10 minutes.
When the fish is brown and the flesh may be pierced without the juice
running out, remove the strings and skewers, garnish with lemon and
parsley and serve plain or with sauce.

STUFFING FOR FISH

2 c. bread crumbs. 1 tsp. chopped parsley.

14 tsp. salt. 1 tsp. capers or chopped
1, tsp. white pepper. pickles.

Cayenne, 14 c. melted butter.

1 tsp. onion juice. 3
Mix all the ingredients together and then add to the melted butter.

FISH COOKED IN WATER

Place the fish on a plate on a piece of cheesecloth. Tie the edges
together and put the fish in a kettle of boiling water. Add 1 tsp. salt
and 1 tsp. vinegar to each quart of water. Cook gently 15 to 30 minutes,
according to size. Serve with a sauce. Left over fish may be reheated

by preparing it with white sauce as creamed fish or by making scalloped
fish.

BROILED FISH

Clean and wipe the fish. Remove the head and tail; backbone may
also be removed. Fish may be split down the back before broiling.

‘Very large fish are cut into slices for steaks. Rub butter over dry fish -

before broiling. Oily fish require only salt and pepper. Grease the wire
broiler, lay in the fish and cook over a clear fire, cooking the flesh side

first. Turn it and cook the skin until crisp. Sliced fish should be

turned often while broiling. Slip on to a hot platter, season, garnish and
serve. is |

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