Recipe - Cold Redfish Mold

2 pound Redfish
1 Onion, cut or sliced up
One half Bell pepper, minced
2 Celery stalks, minced
1 teaspoon Green onion tops, minced
1 teaspoon Parsley, minced
One half Lemon, juice of
One half teaspoon Mustard
One half teaspoon Worcestershire sauce

Boil redfish in just enough water to cover, to which has been added onions,
salt and pepper, boiling about 15 minutes. Remove bones and skin. Add bell
pepper, celery, green onions and parsley. Season with lemon juice, mustard
and Worcestershire sauce. Add most of the fish stock and place in mold in
the refrigerater to congeal. Serve with mayonnaise and crackers. Also for:
Any edible fish. Best use of bony types (Sheepshead etc) Source: Louisiana
Conservationist Recipe date: 12/06/87

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini