FIVE PRIZE SAVOURY DISHES.

SMOKED BARRACOUTA

One and ½lbs, smoked barracouta, 3 potatoes, 2 tablespoons grated cheese, 1 tablespoon chopped parsley, pepper, salt, 1lb. peas, 3 eggs, ½ pint white sauce.

Wash the fish well in cold water, rinsing several times. Cut into service-sized portions. Place in a pan of boiling, unsalted water, and simmer gently for 10 minutes. Boil and cream the potatoes and whip into them the grated cheese and parsley. Cook the peas and poach the eggs. Serve the fish piping hot, masked with white sauce, and topped with poached eggs, together with the creamed potatoes and peas. For three.

Consolation Prize of 2/6 to Mrs. P. Boniface, Cooper’s Plains, Brisbane.

From The Australian Women’s Weekly, Saturday 23 February 1946, page 42.

1946 02 23 Homemaker’s Recipes

Image: From the NLA Trove Newspaper Item