1. Take some of the remnants of boiled turbot,
soles, or any other kind of fish. 2. Pull them into
small pieces with a fork, season with pepper and salt,
and put them aside on a plate. 3. Put two ounces of
butter in a saucepan, let it come to a light brown. 4.
Add a tablespoonful of flour, stir well over a gentle
fire. 5. Then add half a pint of hot milk, and keep
stirring till the mixture thickens. 6. Add a teaspoon-
ful of anchovy sauce, or a little Worcester sauce, a
very small quantity of grated nutmeg, and just a dust
of cayenne✪ Croquettes of Fish ; put the fish into the sauce, shake it gently
until it nearly boils, and turn the whole on to a plate.
When quite firm and cold, roll out the mince in bread
icrmnbs into the shape of corks, flour them well, then
kiip them into a beaten egg, and again roll them in
bread crumbs, smooth them into shape with a knife,
and fry in hot lard, at a temperature of 385°. Serve
with fried parsley.
Fish.
197
Precautions. — The pieces of fish should be about:
the size of half-inch dice, and are easily removed from
the bones, if done before the fish is cold. Do not
attempt to form the croquettes till the mince is firm.
FISH PUDDING OF A HADDOCK.
Ingredients.
Haddock. Fotatoes. Butter. Egg. Cayenne.
1. Wash your haddock in cold water. 2. Put it
into boiling water with a little salt. 3. Let it be well
covered. 4. Simmer for fifteen minutes. 5. When
done take it up carefully. 6. Cut off the head and
tail. 7. Skin it from the head to the tail. 8. Cut it
and take out the bones. 9. The fish must be cut into
small pieces the size of dice and put into a basin.
10. Boil six potatoes, well dry them to make them
mealy. 11. Put them on to a wire sieve, and rub them
quickly through with a wooden spoon. 12. Add
the potatoes to the haddock and mix well together.
13. A little pepper and salt with a few grains of
cayenne. 14. Put in two ounces of butter. 15. One
egg slightly beaten. 16. Pour the egg into the mix-
ture and mix to a thick paste. 17. Put it on to a
buttered tin. 18. Shape it as well as you can like a
haddock. 19. Put some little pieces of butter all
about on the shape. 20. Bake for fifteen minutes
until it is a nice brown. 21. Serve with egg sauce.
Precautions. — Do not make the mixture too soft.
It can be made into cakes and fried (if preferred), in
which case, egg and bread-crumb well.
Buck-master's Cookery.
158
BAKED HADDOCK.
Ingredients.
Iladdodc. Parsley. 2 oz. of Suet. 2 oz. of Dripping.
Bread Crumbs. Herbs. Eec.
1. Wash and dean in cold water a haddock and
dry it in a cloth. 2. Prepare four tablespoonfuls of
bread crumbs. 3. Wash a sprig of parsley✪ Baked Haddock, remove
the stalks and dry it in a cloth. 4. Chop up the
parsley finely (a dessertspoonful). 5. Mince finely a
sprig of thyme and marjoram (a teaspoonful). 6. Mix
thoroughly parsley and herbs with one tablespoonful
of bread crumbs, a little pepper and salt, and half an
ounce of butter or sweet dripping. 7. Work the mix-
ture thoroughly together. 8. Stuff the belly of the
fish and sew it up. 9. Break an egg into a plate and
beat it up. 10. Brush the haddock over with the egg,
roll it in bread crumbs so as to well cover every part.
11. Grease a dish with butter or dripping. 12. Lay
the fish in the dish with a few small pieces of dripping.
13. Put it in the oven and bake thirty or forty minutes,
with frequent basting.
Page 88 · 3 recipe records on this page
Presented as published in 1887. 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
1. Take some of the remnants of boiled turbot, soles, or any other kind of fish. 2. Pull them into small pieces with a fork, season with pepper and salt, and put them aside on a plate. 3. Put two ounces of butter in a saucepan, let it come to a light brown. 4. Add a tablespoonful of flour, stir well over a gentle fire. 5. Then add half a pint of hot milk, and keep stirring till the mixture thickens. 6. Add a teaspoonful of anchovy sauce, or a little Worcester sauce, a very small quantity of grated nutmeg, and just a dust of cayenne ; put the fish into the sauce, shake it gently until it nearly boils, and turn the whole on to a plate. When quite firm and cold, roll out the mince in bread crumbs into the shape of corks, flour them well, then keep them into a beaten egg, and again roll them in bread crumbs, smooth them into shape with a knife, and fry in hot lard, at a temperature of 385°. Serve with fried parsley.
Fish.
Precautions. — The pieces of fish should be about: the size of half-inch dice, and are easily removed from the bones, if done before the fish is cold. Do not attempt to form the croquettes till the mince is firm.
FISH PUDDING OF A HADDOCK.
Ingredients.
Haddock. Fotatoes. Butter. Egg. Cayenne.
1. Wash your haddock in cold water. 2. Put it into boiling water with a little salt. 3. Let it be well covered. 4. Simmer for fifteen minutes. 5. When done take it up carefully. 6. Cut off the head and tail. 7. Skin it from the head to the tail. 8. Cut it and take out the bones. 9. The fish must be cut into small pieces the size of dice and put into a basin. 10. Boil six potatoes, well dry them to make them mealy. 11. Put them on to a wire sieve, and rub them quickly through with a wooden spoon. 12. Add the potatoes to the haddock and mix well together. 13. A little pepper and salt with a few grains of cayenne. 14. Put in two ounces of butter. 15. One egg slightly beaten. 16. Pour the egg into the mixture and mix to a thick paste. 17. Put it on to a buttered tin. 18. Shape it as well as you can like a haddock. 19. Put some little pieces of butter all about on the shape. 20. Bake for fifteen minutes until it is a nice brown. 21. Serve with egg sauce.
Precautions. — Do not make the mixture too soft. It can be made into cakes and fried (if preferred), in which case, egg and bread-crumb well.
Buck-master's Cookery.
BAKED HADDOCK.
Ingredients.
Iladdodc. Parsley. 2 oz. of Suet. 2 oz. of Dripping.
Bread Crumbs. Herbs. Eec.
1. Wash and dean in cold water a haddock and dry it in a cloth. 2. Prepare four tablespoonfuls of bread crumbs. 3. Wash a sprig of parsley, remove the stalks and dry it in a cloth. 4. Chop up the parsley finely (a dessertspoonful). 5. Mince finely a sprig of thyme and marjoram (a teaspoonful). 6. Mix thoroughly parsley and herbs with one tablespoonful of bread crumbs, a little pepper and salt, and half an ounce of butter or sweet dripping. 7. Work the mixture thoroughly together. 8. Stuff the belly of the fish and sew it up. 9. Break an egg into a plate and beat it up. 10. Brush the haddock over with the egg, roll it in bread crumbs so as to well cover every part. 11. Grease a dish with butter or dripping. 12. Lay the fish in the dish with a few small pieces of dripping. 13. Put it in the oven and bake thirty or forty minutes, with frequent basting.
Records on this page
Croquettes of FishFish Pudding of a HaddockBaked Haddock