Crafts and Life

1 lb white fish
1 lb spinach
0.5 pint of thick cheese sauce
a few bread crumbs
dabs of margarine
seasoning

Cook and sieve spinach.  Boil fish, free it from skin and bone.  Arrange layer of spinach in fireproof dish, then the fish, thirdly pour over the sauce – this a simply a thick white sauce with plenty of grated cheese stirred into it.  Cover lightly with breadcrumbs, add seasoning and margarine.  Re-heat in oven if ingredients have been cooked the day before.  If freshly cooked and still hot, put under grill to brown.

Serves ….. (Wartime recipe, probably 4, but could stretch to 5 or 6 with additional veg!) – Mrs E V Lewis, 1 Glenavon Crescent, Locks Common, Porthcawl, South Wales (re-produced by Pan Macmillan in Good Eating – Suggestions for Wartime Dishes by The Daily Telegraph)