| How To Cook: |
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1. Clean, bone and halve each fish, then roll up with a piece of dill in each and place the rolls in a fireproof dish.
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2. Simmer together the vinegar, water, fish bones and seasonings to make stock.
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3. Cover the fish rolls with a little water, add a bay leaf and bake in a moderate oven (350°F) for about 15 minutes and leave to cool.
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4. Make up the strained stock to 1˝ pints and dissolve the gelatin in it.
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5. Mask a mould with a little of the jelly and arrange the rolls attractively, decorating with sliced egg, tomato, dill, etc.
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6. Fill up with stock and leave to set.
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7. Serve as hors d'oeuvre.
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