Fish Bondin
From The St. Mungo cookery book, 1904
Pounded chicken or rabbit may be used instead of fish, and tomato sauce may be used if preferred.
Presented as published in 1904. 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
Method
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 7. The excerpt below is the record exactly as published.
FISH BONDIN. 2 ozs. butter. 2 ozs. bread soaked in milk. From I to 3 eggs. 2 ozs. fish (whiting preferred) well pounded. Seasoning to taste
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