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Cooked Fish in Shells - Ala Carmelite

Name: Cooked Fish in Shells - Ala Carmelite
Yield: 1 servings
Ingredients: four ounces of cooked cod; two hard-boiled eggs; two fillets of anchovies; two gills of fish broth; half an ounce of flour; the same of butter; a tablespoonful of tomato conserve

From Mrs. Roundell's Practical cookery book, 1898

Serves 1

The mince should come to table moist and thoroughly hot.

Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 80. The excerpt below is the record exactly as published.

four ounces of cooked cod, two hard- boiled eggs, two fillets of anchovies freed from oil, and two gills of fish broth, or milk flavoured with anchovy. Turn the last to a sauce with half an ounce of flour and the same of butter, bring to the boil, and stir in a tablespoonful of tomato conserve

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