Take equal quantities of cold cooked fish and cold mashed
potatoes ; put them into a basin with the yolk of one egg, a
little salt and pepper, a tablespoonful of milk. There should
be about half a pound of fish and half a pound of potatoes
for this quantity. Mix them well together. Form into
neat round or oblong cakes ; brush them over with a beaten
egg ; toss them in a sheet of paper containing bread crumbs.
Have ready a pan of boiling fat, enough to cover them ;
when the blue steam rises from the fat drop in the fish cakes
and fry them a golden brown. Lift them out on to a sheet
of kitchen paper for a minute. Serve on a dish garnished
with parsley.
Fish Pie.
Take some cold cooked fish, cut it into small pieces.
Put an egg into boiling water, boil it slowly ten minutes;
put it into cold water a few minutes to prevent the white
discolouring; remove the shell; cut it into slices. Grease
DOMESTIC COOKERY.
75
a pie-dish and put into it a layer of bread crumbs, then a
layer of fish, a layer slices of egg, a layer of cold finely
mashed potatoes j repeat this until the dish is full, taking
care to put potatoes on the top. Brown it in the oven.
Fish Pudding*.
Put into a basin two ounces of bread crumbs, one ounce
of butter, a pinch of salt and pepper ; pour on to them one
quarter of a pint of boiling milk ; allow them to soak a few
minutes, then add six ounces of cooked fish lifted in flakes
with two forks. Beat well three eggs✪ Fish Pudding ; mix all well together.
Pour into a greased basin or mould ; cover the top with a
buttered paper or lid. Place it in a pan of boiling water,
allowing the water to come only half way up its side. Steam
it slowly thirty-five minutes. ^ ■
Note. — There are three rules to be carefully observed in
steaming : —
I St, The water must be boiling when the pudding is
put in, and more boiling water must be added as it
reduces.
2d, The water must come only half way up the side of
the pudding.
3d, The pan must have a tightly-fitting lid.
, {Another way.)
Mix well together half a pound of cold cooked fish and
half a pound of finely-mashed potatoes, two ounces of
butter, one egg, a little pepper✪ Mashed Potato Pudding and salt. Butter a plain
mould and cover it with browned bread crumbs. Press the
mixture firmly into the mould and steam it thirty minutes
{see Rules for Steaming).
A^ote. — If salted fish be used then less salt must be put
into the pudding. The mixture may be put into a pie-dish
and baked in the oven.
76
DOMESTIC COOKERY.
Fish Stock.
Put into a pan the bones and trimmings of any fish with
small piece of turnip and carrot, the white part of a leek, a
sprig of parsley, a few peppercorns, cloves, and a blade of
mace. Cover with cold water✪ Fish Stock ; simmer three hours ; skim
carefully all the time. Any white stock may be used, but
fish stock is best for the foundation of fish soups.
Foie Gras Mixture.
Page 44 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take equal quantities of cold cooked fish and cold mashed potatoes ; put them into a basin with the yolk of one egg, a little salt and pepper, a tablespoonful of milk. There should be about half a pound of fish and half a pound of potatoes for this quantity. Mix them well together. Form into neat round or oblong cakes ; brush them over with a beaten egg ; toss them in a sheet of paper containing bread crumbs. Have ready a pan of boiling fat, enough to cover them ; when the blue steam rises from the fat drop in the fish cakes and fry them a golden brown. Lift them out on to a sheet of kitchen paper for a minute. Serve on a dish garnished with parsley.
Fish Pie.
Take some cold cooked fish, cut it into small pieces. Put an egg into boiling water, boil it slowly ten minutes; put it into cold water a few minutes to prevent the white discolouring; remove the shell; cut it into slices. Grease
a pie-dish and put into it a layer of bread crumbs, then a layer of fish, a layer of slices of egg, a layer of cold finely mashed potatoes j repeat this until the dish is full, taking care to put potatoes on the top. Brown it in the oven.
Fish Pudding*.
Put into a basin two ounces of bread crumbs, one ounce of butter, a pinch of salt and pepper ; pour on to them one quarter of a pint of boiling milk ; allow them to soak a few minutes, then add six ounces of cooked fish lifted in flakes with two forks. Beat well three eggs ; mix all well together. Pour into a greased basin or mould ; cover the top with a buttered paper or lid. Place it in a pan of boiling water, allowing the water to come only half way up its side. Steam it slowly thirty-five minutes.
Note. — There are three rules to be carefully observed in steaming : —
I St, The water must be boiling when the pudding is put in, and more boiling water must be added as it reduces.
2d, The water must come only half way up the side of the pudding.
3d, The pan must have a tightly-fitting lid.
, {Another way.)
Mix well together half a pound of cold cooked fish and half a pound of finely-mashed potatoes, two ounces of butter, one egg, a little pepper and salt. Butter a plain mould and cover it with browned bread crumbs. Press the mixture firmly into the mould and steam it thirty minutes {see Rules for Steaming).
A^ote. — If salted fish be used then less salt must be put into the pudding. The mixture may be put into a pie-dish and baked in the oven.
Fish Stock.
Put into a pan the bones and trimmings of any fish with small piece of turnip and carrot, the white part of a leek, a sprig of parsley, a few peppercorns, cloves, and a blade of mace. Cover with cold water ; simmer three hours ; skim carefully all the time. Any white stock may be used, but fish stock is best for the foundation of fish soups.
Foie Gras Mixture.
Records on this page
Fish PuddingFish CakesFish PieMashed Potato PuddingFish StockFoie Gras Mixture