Cold Fish

Ingredients

• one teaspoonful of flour
• three tablespoonfuls of milk
• salt
• pepper
• a little chopped parsley
• anchovy or other sauce
• a few potatoes

Method

1. 1

   Take off all flesh from the fish bones.

2. 2

   Mash up a few potatoes.

3. 3

   Season to taste.

4. 4

   Grease paper bag.

5. 5

   Place mashed potatoes at the bottom, flat.

6. 6

   Put one teaspoonful of flour on the top of the fish, three tablespoonfuls of milk, salt and pepper, a little chopped parsley (if desired), anchovy or other sauce.

7. 7

   Mix together.

8. 8

   Place the mixture on top of the potato and put in the bag.

9. 9

   Seal up, and place on the grid.

10. 10

    Allow fifteen minutes in a hot oven (350° Fahr.).

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 137. The excerpt below is the record exactly as published.

Cold Fish. Take off all flesh from the fish bones. Mash up a few po- tatoes. Season to taste. Grease paper bag. Place mashed potatoes at the bottom, flat. Put one teaspoonful of flour on the top of the fish, three tablespoonfuls of milk, salt and pepper, a little chopped parsley (if desired), anchovy or other sauce

Cook this with the app: pantry check, scaling, and the assistant.