The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

put them into a basin with the seasoning and crumbs, and mix thoroughly. Butter a dish in which the fish can be both cooked and served. Spread half the seasoning on it, wash and dry the fish and lay it on this bed of seasoning; spread the rest of the seasoning on the top, pour over gently the gravy. Cover with a few raspings and put the butter on in tiny pieces. Put it into a quick oven and bake from 15 to 20 minutes, according to the thickness of the fish. Pin a paper collar round the dish, and serve at once. FISH HASH * 1/2 lb. Cold Boiled Fish--4d. * * 1/2 lb. Cold Boiled Potatoes * * 1/4 of an Onion--1d. * * 2 oz. Fat Bacon--1d. * * 1 teaspoonful Parsley * * 1 oz. Butter * * 1 gill Milk or Gravy * * Pepper and Salt--1d. * * Total Cost--7d * * Time--10 Minutes * Flake up the fish free from skin and bone, mash the potatoes and mix them together; season with half the parsley, pepper and salt. Mince the bacon and onion very finely; put them into a frying pan with the butter and fry for a few minutes. Stir in the fish and potatoes and turn about until thoroughly hot through. Pour over the gravy or milk and again make thoroughly hot. Heap on to a dish, and garnish with the rest of the parsley. Serve very hot. FISH BALLS * 1/2 lb. Cold Fish--4d. * * 1 gill Thick Sauce--1 1/2d. * * 1 teaspoonful Anchovy--1/2d. * * 1/2 pint Melted Butter--1 1/2d. * * 2 oz. Fat Bacon * * 1 teaspoonful Parsley--1d. * * 1 Egg and Pepper and Salt--1 1/2d. * * Total Cost--10d. * * Time--10 Minutes * Chop the fish, bacon, and parsley finely, and mix them together with the seasoning. Make a thick sauce with 1 gill water, 1 oz flour, and 1 oz butter; flavour with anchovy and stir the fish in. Simmer for a few minutes, stir in the yolk of the