Bone and skin two raw fresh haddocks, pound them in
a marble mortar, and rub them through a hair sieve ; then put
the fish again into the mortar with two eggs, a httle parsley,
and an onion cut small, some white pepper and salt, a slice of
bread in crumbs, and a quarter of a pound of veal suet, or
marrow. Pound all well together, put it into a shape and
boil it an hour. The veal suet, or marrow, may be omitted.
135. Little Fish Puddings.
Bone and skin two haddocks : pound them smooth. Boil
the same quantity of bread and milk as there is of fish, with a
little parsley✪ Haddock Pudding, mix it with the fish, and rub through a sieve ;
put in two eggs and the yolk of a third, some salt and pepper;
stir all w^ell together, and add the white of the third
egg well beaten ; roll into the form of small sausages,
flour these, and boil fifteen minutes in boiling salt and water.
Have ready the following brown sauce to serve in the dish
with them : — In a pint and a half of water boil the heads,
fins, and bones of the haddocks, with a bunch of parsley,
an onion, salt and pepper, and a bit of toasted bread ;
when it has boiled nearly an hour, strain it, and thicken it
with flour and butter ; add a tablespoonful of catsup, half
a tablespoonful of soy, and a little cayenne.
136. Dried Fish Pudding.
Boil the fish, remove the skin, and take out the bones ;
pound it, and add to it an equal quantity of mashed potatoes
moistened with good milk and a bit of butter ; put it in
a dish, smooth it with a knife, stick here and there little
198 THE THOROUGH GOOD COOK.
bits of butter, and brown it in a Dutch oven; serve it
Avith egg sauce ; round tlie edge of the dish may be put
a potato paste.
137. rish Cake.
- Take the meat from the bones of any kind of coM fish,
and put the bones with the head and fins into a steAV-pan with
a pint of water, a httle salt, pepper, an onion, and a faggot
of sweet herbs, to stew for gravy. Mince the meat, and
mix it well with crumbs of bread and cold potatoes (equal
parts), a little parsley and seasoning. Make into a cake,
with the white of an egg, or a little butter or milk ; egg
it over and cover with bread-crumbs, then fry a delicate
brown. Pour the gravy over, and stew gently fifteen minutes,
stirring it carefully twice or thrice. Serve hot, and garnish
with slices of lemon or with parsley.
138. Salt Fish Pie.
The thickest part must be chosen, and put in cold Avater
to soak the night before Avanted ; then boil it Avell, take it
up, remoA^e the bones and skin, set it on a fish-drainer
to get cold ; in the meantime, boil four eggs hard, peel
and slice them very thin ; the same quantity of onions
sliced thin ; line the bottom of a fish pie-dish Avitli
fish forcemeat, or a layer of potatoes sliced thin — then
a layer of onions, then of" fish, and of eggs, and so on till
the dish is full ; season each layer with a little pepper ; then
mix a teaspoonful of made mustard, the same of essence
of anchoAy, a little mushroom catsup in a gill of cold
Avatq^ place in the dish, on the top an ounce of fresh butter✪ Salt Fish Pie
broken in bits, cover Avith puff paste, and bake for one
hour.
FISE. 199
139. Salt Fish Pudding. ✪ Salt Fish Pudding
Page 116 · 5 recipe records on this page
Presented as published in 1895. 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
Bone and skin two raw fresh haddocks, pound them in a marble mortar, and rub them through a hair sieve ; then put the fish again into the mortar with two eggs, a little parsley, and an onion cut small, some white pepper and salt, a slice of bread in crumbs, and a quarter of a pound of veal suet, or marrow. Pound all well together, put it into a shape and boil it an hour. The veal suet, or marrow, may be omitted.
135. Little Fish Puddings.
Bone and skin two haddocks : pound them smooth. Boil the same quantity of bread and milk as there is of fish, with a little parsley, mix it with the fish, and rub through a sieve ; put in two eggs and the yolk of a third, some salt and pepper; stir all well together, and add the white of the third egg well beaten ; roll into the form of small sausages, flour these, and boil fifteen minutes in boiling salt and water. Have ready the following brown sauce to serve in the dish with them : — In a pint and a half of water boil the heads, fins, and bones of the haddocks, with a bunch of parsley, an onion, salt and pepper, and a bit of toasted bread ; when it has boiled nearly an hour, strain it, and thicken it with flour and butter ; add a tablespoonful of catsup, half a tablespoonful of soy, and a little cayenne.
136. Dried Fish Pudding.
Boil the fish, remove the skin, and take out the bones ; pound it, and add to it an equal quantity of mashed potatoes moistened with good milk and a bit of butter ; put it in a dish, smooth it with a knife, stick here and there little
bits of butter, and brown it in a Dutch oven; serve it with egg sauce ; round the edge of the dish may be put a potato paste.
137. Fish Cake.
- Take the meat from the bones of any kind of coM fish, and put the bones with the head and fins into a stew-pan with a pint of water, a little salt, pepper, an onion, and a faggot of sweet herbs, to stew for gravy. Mince the meat, and mix it well with crumbs of bread and cold potatoes (equal parts), a little parsley and seasoning. Make into a cake, with the white of an egg, or a little butter or milk ; egg it over and cover with bread-crumbs, then fry a delicate brown. Pour the gravy over, and stew gently fifteen minutes, stirring it carefully twice or thrice. Serve hot, and garnish with slices of lemon or with parsley.
138. Salt Fish Pie.
The thickest part must be chosen, and put in cold water to soak the night before wanted ; then boil it well, take it up, remove the bones and skin, set it on a fish-drainer to get cold ; in the meantime, boil four eggs hard, peel and slice them very thin ; the same quantity of onions sliced thin ; line the bottom of a fish pie-dish with fish forcemeat, or a layer of potatoes sliced thin — then a layer of onions, then of fish, and of eggs, and so on till the dish is full ; season each layer with a little pepper ; then mix a teaspoonful of made mustard, the same of essence of anchovy, a little mushroom catsup in a gill of cold water place in the dish, on the top an ounce of fresh butter broken in bits, cover Avith puff paste, and bake for one hour.
FISE. 199
139. Salt Fish Pudding.
Records on this page
Haddock PuddingLittle Fish PuddingsSalt Fish PieSkate au Beurre NoirSalt Fish Pudding