I think this has to be one of the most interesting books available on English Food. Arabella Boxer's book covers English Food of the 1920's and 30's.
It's so similar to what we eat today, yet so different- if that makes any sense at all: lots of savouries; tomato things in jellied rings, shrimp paste, Rhubarb sorbet, Mrs Anderson's fish cakes, Apricot Jam Sauce, Paradise Pudding.
Here's her recipe for Haddock Monte Carlo. I've adapted it for The Greasy Spoon. Take two large smoked (but undyed, ie not yellow) haddock fillets and cook them in milk and water, with a bayleaf.
A useful tip to get perfectly cooked fish: bring the milk and water mixture to just under the boil, and then turn off the gas. Leave the fish in the hot liquid until the flesh begins to slightly flake off the bone. That's a sign that it's perfectly cooked.
Remove the flesh from the bone of the fish- trying (as far as possible) to keep the fillets intact. Arrange the fish in a buttered fireproof dish, and then slice some tomatoes, and arrange them on top. Season with salt and pepper. Reduce the milky water (which you've kept back) by half, so that it thickens slightly, and the flavours are intensified.
Add some double cream, stir, and pour over the fish and tomatoes. Finish off in the oven (ie flash the dish under the grill), and place some poached eggs on top. Garnish with chopped parsley.
