Delicate Fish Dish

Ingredients

• loz. of butter
• a full gill of new milk or single cream
• 2oz. of freshly-made white breadcrumbs
• the stiffly-whisked whites of two eggs
• a gill of cream half beaten

Method

1. 1

   Remove skin and bone from the fish, mince and pound to a smooth paste.

2. 2

   Rinse a pan with cold water, add butter and milk or cream, stir until melted.

3. 3

   Add breadcrumbs and stir until absorbed.

4. 4

   Pour onto the fish, repound and sieve.

5. 5

   Mix in egg whites and cream.

6. 6

   Fill a buttered mould, cover with paper, and steam for 15 minutes until firm.

7. 7

   Serve plain or with sauce.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.

loz. of butter and a full gill of new milk or single cream, and stir it over the fire tiU the butter is perfectly melted, when you add 2oz. of freshly- FISH. 45 made white breadcrumbs and stir it over the fire till the bread has almost, if not quite, absorbed the liquid ; then pour this all on to the pounded fish, and repound and sieve it all, carefully scraping off all the puree that adheres to the under side of the sieve, mixing it with the rest; now stir in lightly and quickly the stiffly-whisked whites of two eggs, and lastly a gill of cream half beaten

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