Kedgeree Of Fish

1 smoked haddock or 1 pound cold cooked fish

1/2 cup (4 ozs.) rice

2 hard-cooked eggs

4 tablespoons (2 ozs.) drippings 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg

2 tablespoons chopped parsley

Free fish from skin and bones, and break it up into small pieces. Wash rice and boil in plenty of boiling salted water until tender; drain and cool. Melt drippings in a saucepan; put in fish, rice, seasonings, and whites of eggs cut in small pieces; mix well and stir over fire for five minutes, and keep hot.

Dish up in the form of a pyramid on hot plate or platter. Garnish with parsley and yolks of eggs rubbed through a coarse sieve. Return to oven for a few minutes, and serve hot for breakfast or luncheon.

Mackerel Au Gratin

3 mackerel

1 tablespoon chopped parsley

1 teaspoon salt

1/2 teaspoon pepper

1 onion, chopped

1 tablespoon vinegar Bread crumbs

2 tablespoons (1 oz.) butter substitute

1 teaspoon lemon juice

Grease a fireproof dish, scatter over it a layer of parsley, seasonings, and onion. Fillet mackerel and put fillets on top of mixture, pour over vinegar and cover fish with bread crumbs, dot with butter substitute, and bake until well browned over top. Just before serving sprinkle over lemon juice.

Planked Fish

4-pound shad, or whitefish

Olive Oil

1 teaspoon salt

1/2 teaspoon white pepper

1/2 cup (4 ozs.) drippings, melted 1 teaspoon lemon juice 1/2 lemon, sliced Parsley

Mashed potatoes

Split shad down the back. Heat plank very hot, lay fish upon it, skin side down, brush fish with oil, and sprinkle with seasonings. Bake forty minutes in hot oven, basting with drippings. It may be cooked under flame in gas range. Serve with lemon juice sprinkled over, lemon slices, and parsley. Garnish with mashed potatoes put through pastry bag and star tube. The fish should be sent to the table on plank.

Haddock or whitefish may be cooked in the same way.

Salmon Roll With Egg Sauce

1 can salmon

1 cup (4 ozs.) bread crumbs

2 eggs, beaten 1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 pinch powdered nutmeg

2 tablespoons milk

1/2 cup (2 ozs.) cracker crumbs 2 tablespoons (1 oz.) butter, melted

Mix salmon, bread crumbs, eggs, seasonings, and milk. Mix and form into a roll and place on greased tin. Mix cracker crumbs with butter, and spread over top and sides of roll. Bake thirty minutes in moderate oven.

Egg Sauce

1 tablespoon (1/2 oz.) butter

1 tablespoon flour

2 cups (1 pt.) milk

2 hard-cooked eggs, chopped 1 tablespoon tomato catchup 1/4 teaspoon salt

1/4 teaspoon pepper

Blend butter and flour in a saucepan over the fire, add milk and stir until boiling, cook five minutes, and stir in eggs, catchup, and seasonings. Pour over roll and serve hot or cold.