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

Forcemeat * * 1 oz. Dripping--4d. * * Total Cost--1s. 5d. * * Time--30 Minutes. * Make a forcemeat and sew it into the fish. Rub some dripping over a baking sheet, truss the fish into shape, and lay it on. Rub the rest of the dripping on to a piece of paper, cover the fish carefully, bake in rather a hot oven for half an hour or longer, according to size; take of the paper, dish it, and pour round a nice brown sauce. A fish forcemeat is made with 2 oz cold fish, 1 oz suet, 1 oz bread crumbs well mixed together, with some seasoning and an egg. COLD FISH AU GRATIN Any scraps of cold fish may be served in this way. If any fish sauce is left, nothing is nicer to warm it in; if not, make a little with 1 gill of milk or water, 1 oz of butter, and 1 oz of flour. Flake the fish up, butter a plate, put the fish in and pour the sauce over. Sprinkle with brown bread crumbs, and bake in the oven for a quarter of an hour. SMALL FISH Any kind of small fish will do for this dish. Wash and dry them; well butter a sheet of stiff writing paper, lay the fish in, sprinkle them with a little very finely chopped onion or shallot, parsley, pepper, and salt. Squeeze over a few drops of lemon juice, and put a few little pieces of butter about them; wrap them up in the paper and bake for twenty minutes. Serve in the paper in which they were cooked. BAKED FISH * 4 Mullet or Jew-fish--1s. * * 2 oz. Bread Crumbs--1/2d. * * 1 oz. Butter--1d. * * Pepper and Salt * * 1 teaspoonful Parsley * * 1 teaspoonful Sweet Herbs * * 1/2 lemon * * 2 oz. Suet--2 1/2d. * * Total Cost--1 s. 4 d. * * Time--30 Minutes. * Split open the fish and remove the head and backbone, wash well in cold water and dry in a cloth. Chop