Deviled Fish
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
- One-half lb. cooked fish
- 1 tablespoon flour
- 1 tablespoon butter
- 1 tablespoon chopped parsley
- 2-3 cup milk
- yolks of two hard-boiled eggs
- seasoning
- crumbs over the top
Method
Mince the fish coarsely, make a thick sauce with the butter, flour, and milk.
Add the fish, yolks of eggs mashed finely, parsley, and seasoning.
Butter a baking dish or scallop shells, fill with the mixture, sprinkle crumbs over the top, and brown in the oven.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 5. The excerpt below is the record exactly as published.
DEVILED FISH. One-half lb. cooked fish, 1 tablespoon flour, 1 tablespoon butter, 1 tablespoon chopped parsley, 2-3 cup milk, yolks of two hard-boiled eggs, seasoning. Mince the fish coarsely, make a thick sauce with the butter, flour and milk, add to this the fish, yolks of eggs mashed finely, parsley and seasoning of salt, paprika and lemon juice. Butter a baking dish or scallop shells, fill with the mixture, sprinkle crumbs over the top
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