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

a sieve, cut the white into shapes. Take the fish from the oven and decorate the top with the yolk and white of egg; serve hot. FILLETS A LA ORLY * 2 Bream--8d. * * Lemon Juice * * Parsley * * Half an Onion * * 1/2 pint Tomato Sauce * * Pepper and Salt--3d. * * Total Cost--11d. * * Time--5 Minutes * Fillet the fish and lay them in a dish; sprinkle them well with lemon juice, pepper, salt and parsley. Lay over them some slices of onion and leave them for an hour, then fry them either in batter or flour. Drain them for a few moments on kitchen paper, and serve on a dish very hot with some good thick tomato sauce in a sauce-boat. SCANDINAVIAN PUDDING * 2 Bream--8d. * * 2 Eggs--2d. * * 1/2 pint Milk--1d. * * 1/2 lb. Flour * * Pepper and Salt * * 1/2 pint Fish Sauce--2d. * * Total Cost--1s. 1d. * * Time--One Hour. * Fillet the fish, skin and chop very find; sift the flour into a basin, drop in the eggs, and make into a batter with the milk. Season with salt and pepper, and stir in the chopped fish. Butter a basin, pour in the mixture and boil for one hour; turn out of the basin and serve with melted butter sauce, flavoured with anchovy, or with any other fish-sauce that may be preferred. OYSTERS AND POTATOES * 1 bottle Oysters--1s. * * 4 Cold Potatoes--1d. * * 1 Egg--1d. * * 2 oz. Flour * * Pepper and Salt--1/2d. * * Total Cost--1s. 21/2 d. * * Time--20 Minutes. * Mash the potatoes and make them into a paste with the flour and egg, roll out and cut into small pieces. Season the oysters with lemon juice, pepper, and salt; put three of four into each piece of potato crust. Roll it up, brush over with milk, and bake for twenty minutes. Pile high on a dish, and serve hot. STEWED FISH * 2 Fish--9d. * * 1/2 pint Stock *