Deviled Fish

Ingredients

• 1 lb. of fish
• 1 tablespoon of butter
• 3 hard-boiled eggs
• 1 tablespoon of parsley
• 1/2 pt. of milk
• 1 tablespoon of flour
• 1 level teaspoon of salt
• 1 saltspoon of pepper

Method

1. 1

   Boil the fish and flake it.

2. 2

   Rub butter and flour together, add milk, and stir until boiling.

3. 3

   Mix in chopped eggs, parsley, salt, and pepper, then fold in fish.

4. 4

   Fill into shells, cover with beaten egg and crumbs, and fry in hot fat.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 148. The excerpt below is the record exactly as published.

l 1 pt. of milk, and mix Ij/^ tablespoons of flour with a little cold milk, and stir into the boiling milk, until it thickens. Butter a bake-dish, put in first a layer of fish, then of fine 'bread crumbs^ and then the dressing, and continue alternately until all the fish is used up; add salt and a little pepper, put all the dressing on, and sift bread crumbs on the top, and, if liked, add a little grated cheese. Bake 1 hr. — Mrs. M. Warren, 3406 S. State St., Chicago, 111. 220 FISH FISH CUTLETS.— Mince cold fboiled or baked salmon, had- dock, cod, or any other firm-fleshed fish. Season to taste, and mix well with a little rich drawn butter, made quite thick with corn starch. Spread upon a broad platter, and when stiff, cut into the desired shape with a "tin" form. Roll in fine crumbs, then into egg, and in cracker crumbs again. Leave on the ice to get firm, and fry in deep boiling cottolene, or other fat, which has been heated slowly.— Mrs. Goldie Vogel, 818 W. Van Buren St., Chi- cago, 111. DEVILED FISH.— 1 lb. of fish, 1 tablespoon of butter, 3 hard- boiled eggs, 1 ta'blespoon of parsley, J^ pt. of milk, 1 tablespoon of flour, 1 level teaspoon of salt, 1 saltspoon of pepper

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