This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3 cupfuls flaked fish, cooked 2 cupfuls milk 2 tablespoonfuls butter 2 tablespoonfuls flour 1 cupful buttered crumbs
Select any white fish, as haddock, cod or halibut. Boil and flake in pieces, taking care to remove all skin and bones. Make a white sauce of the milk and butter, flour and seasonings and stir the fish into it. Pour into a well-oiled baking dish, sprinkle with the crumbs, mixed with two tablespoonfuls of melted butter, or oleomargarine, and set in a quick oven to brown.
3 cupfuls cooked haddock or cod flaked 2 cupfuls milk 1/2 teaspoonful salt 1/8 teaspoonful pepper
2 tablespoonfuls butter or oleomargarine 2 tablespoonfuls flour 1/2 teaspoonful onion juice Bit of bay leaf Buttered toast
Scald the bay leaf in the milk and remove it. Make a white sauce of the butter, flour, milk and seasonings. Add the fish, let stand to become very hot, and serve on buttered toast.
(From the French)
2 pounds haddock
6 tablespoonfuls butter or oleomargarine 6 small onions 4 tablespoonfuls flour 1 spice bag 1 teaspoonful salt
Slice the fish and remove the skin. Slice the onions and fry them in the butter with the fish till browned. Then add the flour, the seasonings, the liquid and the spice bag (1 clove, bit bay leaf and a few celery leaves tied in a cloth). Simmer thirty minutes, add more seasonings, if necessary, and serve garnished with toast points.