Croquettes of Fish

Ingredients

• Take any cold boiled fish
• Put 1 ounce of butter
• add 2 ounces flour
• 1 gill of milk
• 1 teaspoonful of Anchovy or Worcestershire sauce

Method

1. 1

   Pound the fish well, season with salt and cayenne.

2. 2

   Put butter in a stew-pan, add flour and milk, stir over the fire till it thickens, and boils, and is smooth; add to it the cold fish and sauce.

3. 3

   Stir all together, and turn all into a plate to cool.

4. 4

   When cool make into shapes, dip into egg, and roll in bread-crumbs.

5. 5

   Fry in hot fat, and serve with fried parsley.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 18. The excerpt below is the record exactly as published.

CROQUETTES OF FISH. Take any cold boiled fish, pound it well, season with salt and cayenne. Put one ounce of butter in a stew-pan, add two ounces flour, one gill of milk, stir over the fire till it thickens, and boils, and is smooth; add to it one pound of the cold fish, one teaspoonful of Anchovy or Worcestershire sauce

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