Fish Balls in a Ring of Rice

Ingredients

• Prepare the fish balls according to either of the preceding recipes.
• Scald 6 oz. rice.
• boil it slowly with 1^ pint of the fish-ball water.
• 4 oz. butter,
• an onion.
• and salt to taste.

Method

1. 1

   Prepare the fish balls according to either of the preceding recipes.

2. 2

   Boil them in salt water and place them to keep warm in a basin standing in hot water.

3. 3

   Then prepare a tomato sauce, using in its preparation some of the water in which the fish balls have been boiled.

4. 4

   When the rice is quite soft, remove the onion and fill a ring-shaped mould, pressing the rice into it firmly.

5. 5

   Turn out upon a dish and fill the centre of the ring with the tomato sauce and fish balls.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 23. The excerpt below is the record exactly as published.

An onion. 2\ lbs. of fresh haddock yield on the average ij lb. of fish when freed from skin and bones. Skin and fillet the fish, dry it well with a cloth, pass it through the mincing machine twice and then pound it in a mortar. Rub it through a hair sieve next and then pound again, adding during the pounding the cream which has been first whipped until very stiff. Form into little balls. In the meanwhile the bones and skin should have been put on to boil with an onion, carrots, celery, parsley root, and a few peppercorns. In a quart of the broth so obtained, which must be boiling, throw the fish balls and let them boil gently for 4 minutes. Fischklosse II. (Fish Balls II.) f lb. fish (without bones or skin). 2 oz. fresh butter. I egg- A pinch of pepper. „ salt. A pinch of cayenne. Prepare the fish as in last recipe and pound it for one hour in a mortar, adding during the process salt, pepper, cayenne, fresh butter and a beaten-up ^gg. Then rub through a hair sieve, form into balls, and boil as in preceding recipe. Fish. 43 Fisohklossohen fUp Frikassees. (Fish Balls for Fricassees.) 2 oz. butter, A pinch of pepper. \ lb. fish (without bones or skin). I oz. breadcrumbs. A pinch of salt. Prepare the fish and pound thoroughly in a mortar, according to recipe I. Cream the butter, add to it the breadcrumbs, salt, pepper, a beaten-up ^gg and the pounded fish and stir well for ID minutes to a stiff paste. Spread this paste about ^inch thick on a china plate and cut out from it with a teaspoon (which must be dipped each time in boiling water) little rounds, which are then boiled in the fish broth for 3 minutes. Fisohkldsse Im Reisring. (Fish Balls in a Ring op Rice.) Prepare the fish balls according to either of the pre- ceding recipes. Boil them in $alt water and place them to keep warm in a basin standing in hot water. Then prepare a tomato sauce (see recipe, page 56), using in its preparation some of the water in which the fish balls have been boiled. Scald 6 oz. rice and boil it slowly with 1^ pint of the fish-ball water, 4 oz. butter, an onion and salt to taste.

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