This section is from the book "The Art Of Living In Australia", by Philip E. Muskett. Also available from Amazon: The Art of Living in Australia.
4 | Whiting or Schnapper . | 1s. |
1 | gill Milk..... | 1d. |
1 | oz. Butter..... | 1d. |
½ | oz. Flour, and Lemon Juice . | |
Pepper and Salt..... |
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.
 
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