Molded Fish Loaf

Mrs. Peter Arioli

• 1½ lbs. fish (Kawelea preferred but ono or ulua may be used)
• 1 onion
• Cloves
• Bay leaves
• Celery
• Carrot
• Salt
• Pepper
• Mayonnaise
• Cream
• Gelatin

Cover fish with water, add onion, 3 or 4 cloves, 2 bay leaves, stalk of celery and (piece of carrot if desired). Boil until fish is tender. Take off skin, separate fish from bone. If fish is coarse, put through a meat chopper—otherwise just flake in small pieces. Season with salt and pepper. Add mayonnaise and cream until consistency of sausage meat. Press into loaf pan.

Take one package of gelatin and soak in ½ cup of cold fish stock. Dissolve in 2 cups of fish stock heated to the boiling point. Season with salt and pepper and pour over fish mixture. Put in ice box to mold.