1 1/2 lb Fish
2 c Fish stock and milk
4 tb Lard
1 cl Garlic
3 tb Flour
1 tb Lemon juice
Salt and pepper
Parsley
Hot mashed potatoes
Cube fish, removing skin and bones. Put into a pan, cover with boiling
water and simmer till fish is just tender. Drain, measure liquid and
add milk to make the 2 cups. Fry garlic in lard for 5 minutes, remove
garlic. add flour, stir, add milk and stock mixture. cook till thick
and add fish and seasonings. cover top with mashed potatoes and bake
at 425F. until browned, about 15 minutes. Many of the recipes in this
collection did not contain amounts or oven temperatures. I have typed
them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered
by Carolyn Shaw 5-95
Yields
1 servings