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 PUDDING
• ½ lb. Blue Cod -- 5d.
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• 1 lb. Potatoes -- 1d.
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• 1 oz. Butter -- 1d.
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• 1 Egg
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• Pepper and Salt -- 1d.
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• Total Cost -- 8d.
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• Time—Half an Hour
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Use cold fish and potatoes, if there are any in the larder; if not, boil a piece of blue smoked cod in some water for five minutes. Flake it up free from skin and bone and put it into a basin; mash up the potatoes and mix them in with the pepper and salt. Bind into a paste with an egg; rub some dripping on a baking sheet, turn the mixture on to it and shape into the letter S, brush over with egg or milk, and bake till brown. Slip it off on to a hot dish, and garnish with parsley.
FISH PIE
• 2 or 3 Bream -- 1s.
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• 1 gill Milk or Melted Butter -- 1d.
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• Short Pastry, Pepper and Salt
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• Parsley -- 3d.
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• Total Cost -- 1s. 4d.
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• Time—Three-quarters of an Hour.
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Cold fish will do very well for this dish. If fresh is used, fillet it and cut into small pieces; if cooked, flake up into small pieces. Lay in a buttered pie-dish, season with pepper, salt, and chopped parsley; pour over the sauce and cover with a short pastry made with ½ lb flour and ¼ lb dripping. Brush over with egg or milk, and bake for three-quarters of an hour; garnish with parsley, and serve.
FISH IN BATTER
• 2 Mullet -- 8d.
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• Frying Batter
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• Hot Fat -- 2d.
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• Total Cost -- 10d.
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• Time -- 5 Minutes.
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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.
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