Wartime Devilled Fish - Lavender and Lovage
Thrifty wartime dish of devilled fish in a white sauce, baked au gratin, serves 4-6, perfect for high tea or lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lavenderandlovage.com.
Ingredients
- 1/2 lb (225g) cold cooked fish (I used Coley, Saithe)
- 1/2 pint (300ml) milk
- 1 oz (25g) flour
- 1 oz (25g) Stork margarine
- 2 teaspoons Worcester sauce or tomato ketchup
- 1/2 teaspoon made English mustard
- 1 teaspoon curry podwer
- pinch of mace or grated nutmeg
- pinch of Cayenne pepper
- 1 1/2 ozs (40g) stale breadcrumbs
- 1 hard-boiled egg (sliced or chopped)
- salt and pepper
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