Grandma’s English Recipes

2 lb Eels
1 pint Fish Stock
1 Onion
1 Carrot
1 stick Celery
½ oz Gelatine
½ Lemon
1 Bouquet Garni
Fresh Herbs
Grated nutmeg

1 pair undyed kippers
1 knob butter
Black pepper
Set the oven at 375 degrees F Cut off the heads tails and fins of the kippers using kitchen scissors.

1 pound halibut
4 cups beer batter
1/2 cup pecans, chopped roughly
Heat oil in deep fat fryer to 375 degrees.

2 1/2 lbs halibut fillet
1 cup grated breadcrumbs
1/4 lb butter
salt
pepper
1 lemon
6 small tomatoes
3 tablespoons cooked rice
1 cup Bearnaise Sauce (recipe follows)
olive oil

1lb 9oz Potatoes, peeled and chopped
1lb 9oz Cod Fillet
1 pint Milk
½ Pack Parsley, finely chopped
Salt and Freshly Ground Black Pepper)
1oz Plain Flour
2 Large Eggs, beaten
4oz Dried Natural Breadcrumbs
Vegetable Oil for shallow frying
Lemon Wedges to garnish

3 pounds white-flesh fish, boneless (cod, , haddock, )
1 cup lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable seasoning
Batter (recipe follows)
Chips (French fries), fresh cooked
Malt vinegar