Cold Fish
From Paper-bag cookery, 1911
For meat or poultry, substitute milk with water or stock and add an onion.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.
Cold Fish. — Take off all flesh from the fish bones. Mash up a few potatoes. Season SOYER’S PAPER-BAG COOKERY 85 to taste. Grease paper-bag. Place mashed potatoes at the bottom, flat. Put one tea- spoonful of flour on the top of the fish, three tablespoonfuls of milk, salt and pepper, a lit- tle chopped parsley (if desired), anchovy or other sauce. Mix together. Place the mix- ture on top of the potato and put in the bag. Seal up, and place on the broiler. Allow 15 minutes in a hot oven. Cold Meat or Poultry can be done the same way, but omit milk, and substitute the same quantity of water or stock, and add an onion or shallot (not cut up). BREAKFAST DISHES The following breakfast dishes will form a pleasant variation in the ordinary bill of fare for the morning meal. Eggs aux Tomates. — Butter a bag thickly. Put into it half a pint of thick tomato catsup and a lump of butter the size of a walnut. Cook in a hot oven for io minutes. Cut a square from the center of the bag and break in one by one four eggs. Cook for 5 to 4 minutes. Dish up. Cut away the top of the bag only and serve at once. Eggs a la Bechamel. — Boil four eggs hard. Throw them into cold water. Shell them, cut each in halves. Grease a bag thickly. Put in the eggs. Add a gill of cream, pepper and salt to taste
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Cook this with the app: pantry check, scaling, and the assistant.