 Kent Coast Sea Fishing Compendium |
Fish Dishes specially arranged
|
"Fish Dishes specially arranged for cooking with Regulo Oven Control"
(circa 1938) Radiation Publications Department
Fish Dishes
In this book will be found references to a goodly number of fish, and the methods of cooking given for the better-known varieties are also suitable for those less common, as they appear.
With fish, perhaps more than with any other article of food, price is no real guide to nourishment value. Some of the least expensive kinds of oily fish, such as herrings, are actually richer in food value than the more delicate white fish.
Fish should, without doubt, be more generally eaten than is commonly the case, but care should be taken to cook it so that the flavour is conserved, Additional flavourings may be added, and of course, the fish will go further if stuffed and served with a good sauce.
| Popular Fish and their Seasons | Page 3 |  |
| Choice of Fish | Page 4 | |
| Turbot Mornay, Frying | Page 5 | |
| Cod or Hake Steaks in Batter, Grilling | Page 6 | |
| Baking | Page 7 | |
| Bacon and Fish Rolls, Bream (Baked and Stuffed), Cod or Hake Steaks, Cod & Macaroni Casserole | Page 8 | |
| Codling with Rice Stuffing, Fish in Brown Sauce, Fish Croquettes | Page 9 | |
| Fish and Flaked Rice, Fish au Gratin and Eggs, Fish Paste | Page 11 | |
| Fish Pie (Russian), Fish Pie with Pastry Crust, Fish Pudding, Fish Salad | Page 12 | |
| Fish Soufflé, Fillets of Whiting, Fried Fillets of Plaice | Page 13 | |
| Haddock (Savoury), Herrings Boulonnaise, Herrings (Baked), Herring Roe Puffs | Page 14 | |
| Herrings and Tomatoes, Lemon Sole au Gratin, Lobster in Aspic | Page 15 | |
| Plaice (Stuffed), Plaice & Mushroom Hot-Pot | Page 16 | |
| Scalloped Fish, Turbot | Page 17 | |
| Viennese Tourtes | Page 18 | |
| Sauces Suitable for use with Fish: Foundation - White Sauce, Italian Sauce | Page 18 | |
| Maître d'Hôtel Sauce, Veloutée Sauce, Mayonnaise | Page 19 | |
| Stuffings etc., for use with Fish: Rice Stuffing | Page 19 | |
| Roe Stuffing, Savoury Stuffing, Shrimp or Lobster Stuffing, Tomato Stuffing, To make Browned Crumbs | Page 20 |