Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fish |
| 2 cups | Fish stock and milk |
| 4 tablespoons | Lard |
| 1 clove | Garlic |
| 3 tablespoons | Flour |
| 1 tablespoon | Lemon juice |
| \N \N | Salt and pepper |
| \N \N | Parsley |
| \N \N | Hot mashed potatoes |
Cube fish, removing skin and bones. Put into a pan, cover with boiling water and simmer till fish is just tender. Drain, measure liquid and add milk to make the 2 cups. Fry garlic in lard for 5 minutes, remove garlic. add flour, stir, add milk and stock mixture. cook till thick and add fish and seasonings. cover top with mashed potatoes and bake at 425F. until browned, about 15 minutes. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-10-95