Australian Recipes - Great Tasting Vintage Recipes From Down Under
Who said Aussies don't have great culinary taste? Here are some great tasting and inexpensive to prepare hearty vintage Australian fish recipes that anyone can enjoy ...
FISH AND BUTTER SAUCE
• 3 Whiting or Bream -- 1s.
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• 1 ½ oz. Butter
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• 1 teaspoonful Parsley, Pepper and Salt 1 1/2d.
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• Total Cost -- 1s 1 1/2d.
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• Time—Three-quarters of an Hour.
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Fillet the fish and cut them into strips, wash them well in cold water and dry in a cloth; twist them round, and lay in a buttered soup plate, sprinkle with white pepper and salt, and chopped parsley. Put in the rest of the butter, cover with another soup plate, and stand over a saucepan of boiling water for three-quarters of an hour; reserve the plates once while it is cooking, place in a hot dish, and pour over it the butter and parsley in which it was cooked.
This is a nice delicate way of cooking fish for an invalid.
FISH PATTIES
• 1 Small Bream -- 4d.
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• 1 oz. Butter -- 1d.
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• 1 oz. Flour
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• 1 teaspoonful Anchovy Sauce
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• 1 gill Milk
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• Pepper, Salt and Lemon Juice
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• Flaky Pastry -- 6 1/2d.
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• Total Cost -- 11 ½ d.
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• Time -- 20 minutes
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Bake the fish in the oven, unless there is cold fish in the larder, which will do just as well; take away the skin and bone, and flake it up. Make a sauce of the butter, flour, and milk; season with anchovy, pepper, salt, and lemon juice; stir in the fish and mix well. Line some small patty pans with flaky pastry, put a spoonful of the mixture in the centre, cover with a round of pastry, press the edges together, and trim into a neat shape; make a small hole in the centre with a skewer, brush over with egg or milk, put into a quick oven, and bake for about twenty minutes. Dish on a fancy paper, and garnish each patty with a tiny sprig of parsley.
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