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Show t 1 ; rf MACKEREL IN JELLY By Bertha E. Shapleigb, Cooking Authority of N E A Service and Columbia University. During tho hot weather plan to have fish and meat ortentlmes cold I Instead of hot The following recipe Is very good and hearty enough to be served ae the main dish for luncheon or supper. Any flah may bo used In the same way: ' ' 1 2-pound mackerel, 3 cups cold water, 1 small piece bay leaf, 2 slices onlpn 1 sprig parsley, S teaspoons ot salt, 1 tablespoon vinegar, 2 tablespoons table-spoons of granulated gelatine, 1 2 cup of cold water, 1 cup of sour cream, 2 tablespoons grated horseradish. 1 tablespoon vinegar Salt to taRte. Cut off head and tall of mackerel and cook In the water with the seaeonlngs, salt and vinegar until tender. Take from the water, remove skin and bones and separate into Hmall pieces. Strain the liquid remaining and add boiling water to make two cups Add the gelatine which has been dissolved in the cold water, season wtlh ealt and pepper and allow It to become cool As it begins to set add the mackerel and turn into molds which have been dipped in cold water. Set away to harden. At serving time, unmold on lettuce leaves and serve with the sour cream beaten until stiff, to which has been added the horseradish and seasoning. fCut this out and paste it in your cook book.) |