Fish Balls

Ingredients

• 1/2 lb. Cold Fish
• 1 gill Thick Sauce
• 1 teaspoonful Anchovy
• 1/2 pint Melted Butter
• 2 oz. Fat Bacon
• 1 teaspoonful Parsley
• 1 Egg
• Pepper and Salt

Method

1. 1

   Chop the fish, bacon, and parsley finely, and mix them together with the seasoning.

2. 2

   Make a thick sauce with 1 gill water, 1 oz. flour, and 1 oz. butter; flavour with anchovy and stir the fish in.

3. 3

   Simmer for a few minutes, stir in the yolk of the egg, and turn on to a plate to cool.

4. 4

   Make up into small balls, fill a frying pan with boiling water, put in the balls.

5. 5

   Cover over and simmer gently for ten minutes.

6. 6

   Dish the balls in a circle and pour over the melted butter, which has been nicely flavoured with anchovy; garnish with parsley, and serve.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 190. The excerpt below is the record exactly as published.

FISH BALLS. \ lb. Cold Fish . 1 gill Thick Sauce . 1 teaspoonful Anchovy \ pint Melted Butter . 2 oz. Fat Bacon 1 teaspoonful Parsley 1 Egg and Pepper and Salt

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