The Art of Living in Australia / Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

by Philip E. Muskett

* 2 Mullet—8d. * * Frying Batter * * Hot Fat—2d. * * Total Cost—10d. * * Time—5 Minutes. * Fillet the mullet and cut into small pieces; dip in flour seasoned with salt and pepper. Cover with French frying batter, the recipe for which is given elsewhere. Plunge into plenty of hot fat and fry until a good colour; drain for a few minutes on kitchen paper. Pile high on a dish, garnish with parsley, and serve hot.

FISH AU GRATIN

* 1 Sole—9d. * * 1 teaspoonful of Parsley * * 4 teaspoonful Bread Crumbs—1/2d. * * 1/2 Small Onion * * 1 oz. Butter * * 1 gill Good Gravy * * 1/2 oz. Fat Bacon—1 1/2d. * * Total Cost—11d. * * Time—20 minutes. * Mince the onion, parsley, and bacon very finely, and put them into a basin with the seasoning and crumbs, and mix thoroughly. Butter a dish in which the fish can be both cooked and served. Spread half the seasoning on it, wash and dry the fish and lay it on this bed of seasoning; spread the rest of the seasoning on the top, pour over gently the gravy. Cover with a few raspings and put the butter on in tiny pieces. Put it into a quick oven and bake from 15 to 20 minutes, according to the thickness of the fish. Pin a paper collar round the dish, and serve at once.

FISH HASH

* 1/2 lb. Cold Boiled Fish—4d. * * 1/2 lb. Cold Boiled Potatoes * * 1/4 of an Onion—1d. * * 2 oz. Fat Bacon—1d. * * 1 teaspoonful Parsley * * 1 oz. Butter * * 1 gill Milk or Gravy * * Pepper and Salt—1d. * * Total Cost—7d * * Time—10 Minutes * Flake up the fish free from skin and bone, mash the potatoes and mix them together; season with half the parsley, pepper and salt. Mince the bacon and onion very finely; put them into a frying pan with the butter and fry for a few minutes. Stir in the fish and potatoes and turn about until thoroughly hot through. Pour over the gravy or milk and again make thoroughly hot. Heap on to a dish, and garnish with the rest of the parsley. Serve very hot.

FISH BALLS

* 1/2 lb. Cold Fish—4d. * * 1 gill Thick Sauce—1 1/2d. * * 1 teaspoonful Anchovy—1/2d. * * 1/2 pint Melted Butter—1 1/2d. * * 2 oz. Fat Bacon * * 1 teaspoonful Parsley—1d. * * 1 Egg and Pepper and Salt—1 1/2d. * * Total Cost—10d. * * Time—10 Minutes * Chop the fish, bacon, and parsley finely, and mix them together with the seasoning. Make a thick sauce with 1 gill water, 1 oz flour, and 1 oz butter; flavour with anchovy and stir the fish in. Simmer for a few minutes, stir in the yolk of the egg, and turn on to a plate to cool. Make up into small balls, fill a frying pan with boiling water, put in the balls. Cover over and simmer gently for ten minutes. Dish the balls in a circle and pour over the melted butter, which has been nicely flavoured with anchovy; garnish with parsley, and serve.

FISH A LA CREME

* 4 Whiting or Schnapper—1s. * * 1 gill Milk—1d. * * 1 oz. Butter * * 1/2 oz. Flour, and Lemon Juice * * Pepper and Salt—1d. * * Total Cost—1s. 2d. * * Time—One Hour * Fillet the fish, wash the bones, and put them into half a pint of white stock, and boil them for half an hour. Strain out and mix with 1 gill of milk. Wash the fillets and roll them up, stand them in a stewpan and cook them in this liquor, covering them with a piece of buttered paper; they will take about 20 minutes.

Dish them carefully, strain the liquor, and make a sauce of it with the butter and flour by directions given. Season and flavour this and pour it over the fillets; garnish with chopped parsley and red bread crumbs, and serve hot.