Cheap fresh fish, or even fish that has been previously cooked may be used in this recipe.
Method: Line oven-proof dish with 1 cup breadcrumbs. Place fish on crumbs and pour over sauce made from 1 tablespoon vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon salt and pepper, 1 teaspoon prepared mustard, and 1/2 cup melted butter. Bake 20 minutes in hot oven.
Source: contributed by N. J. Magarey in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.11.
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