WATKINS COOK BOOK

OYSTERS AND BACON

Wrap each oyster with a
thin slice of bacon, secure with
toothpicks, season with salt
and pepper and broil. Serve
on slices of bread fried in
butter.

NoTE: For grilled oysters
on shells, put some _ coarse
salt in the dripping pan, and
place oysters in such a way
that they won’t pour out.

BAKED FISH

1 dore or any kind of fish
Y{ cup hot water
4 tablespoons butter

Stuffing

2 tablespoons butter

1 tablespoon chopped pars-
ley

2 tablespoons
celery

1 onion chopped fine

1 cup bread crumbs
14 cup water or milk
1 egg

Watkins Black Pepper
Salt

chopped

Melt butter ina small saucepan,
add celery, parsley, onion, bread;
moisten with milk, season with
salt and pepper; cook 5 minutes,
stir well, remove from fire,
mix with an egg slightly beaten;
cool a little before using. Put
this stuffing inside of the fish,
sew the opening, put in the
pan, sprinkle with 4 tablespoons
of melted butter and 4% cup

hot water. Bake in hot oven
20 to 25 minutes. Serve with
Norman Sauce.

NORMAN SAUCE

2 tablespoons left-over sauce
or broth

1 tablespoon butter

2 tablespoons flour

1 cup water

1 teaspoon parsley

1 lemon

Celery

Watkins Black Pepper
Salt

Put the _ left-over sauce,
butter, parsley, celery, flour,
water, salt and Watkins Pepper,
together with lemon juice. Pro-
ceed as for any other sauce.
If you want a richer sauce,
you can add 8 tablespoons of
cream and 2 tablespoons of
butter; if you whip it vigorously
the sauce will be more creamy.

FISH TIMBALES -

2 cups raw cod, haddock or
halibut

1 cup bread crumbs

4 cup cream

2 teaspoons lemon juice
2 eggs

Yf teaspoon salt

14 teaspoon Watkins Black
Pepper :

Y{ teaspoon Worcestershire
Sauce

Chop, mince or grind the
fish till quite fine; add the
crumbs, cream and seasoning.