1. Cook the rice until just tender in boiling salted water. Read the rest of this entry »

1. Split the lobster, remove the intestinal vein, and the lady fingers. These are found where the small claws join the body and shouldn’t be eaten. Read the rest of this entry »

1. To make the fish stock put the very small  lobster claws, the head of the lobster and ¾ pint water into a saucepan with bay leaves and a little seasoning.

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1. Dice the onion finely and fry in the butter. Read the rest of this entry »

1. Cut roe into slices, arrange in a pie dish and pour the sauce evently over the top.
2. Mash the potatoes thoroughly, pile or pipe on top of the dish.
3. Sprinkle grated cheese on top and bake in hot oven (450°F. – Gas Mark 7) for 20 minutes.

Ingredients:

12 oz. cooked cod‘s roe
2 tablespoons grated cheese
1 lb. cooked potatoes
½ pint white sauce or anchovy sauce

Cooking time: 25 -  30 minutes

1. Cut roe into slices.
2. Fry rashers of bacon until crisp. Lift on to hot dish. Read the rest of this entry »

1. Mix the crab meat, mayonnaise, sauce and mustard together.
2. Put into scallop shells which should be buttered first. Read the rest of this entry »