COLD REDFISH MOLD

      Title: COLD REDFISH MOLD
  Categories: Wildgame, Fish
       Yield: 1 Servings
  
       2 lb Redfish
       1 ea Onion, sliced
     1/2 ea Bell pepper, minced
       2 ea Celery stalks, minced
       1 ts Green onion tops, minced
       1 ts Parsley, minced
     1/2 ea Lemon, juice of
     1/2 ts Mustard
     1/2 ts 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
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