Fish Cake

Ingredients

• f lb. fish (without bones or skin)
• 1 oz. breadcrumbs
• 4 whole eggs
• 2 yolks of eggs
• I slice of fat bacon
• 3 oz. butter
• 1 oz. flour
• 2 oz. finely chopped bacon
• I teaspoonful chopped onions
• pint sour cream
• A pinch of salt
• M M pepper
• I teaspoonful German mustard

Method

1. 1

   Mix breadcrumbs with butter and stir in a saucepan until they become a dough-like mass; remove from fire and stir in chopped onion.

2. 2

   When cool, add remaining eggs, yolks, flour, mustard, finely-chopped fish and bacon, and a pinch each of salt and pepper.

3. 3

   Mix thoroughly and form into a long loaf.

4. 4

   Brush with egg, roll in breadcrumbs, and place on bacon in a baking-pan.

5. 5

   Baste with hot butter and bake, adding dissolved Meat Extract water and finally the cream thickened with flour.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 24. The excerpt below is the record exactly as published.

Fish Cake.) For 6 Persons. Time of Preparation : 3^ hours. f lb. fish (without bones or skin). 1 oz. breadcrumbs. 4 whole eggs. 2 yolks of eggs. I slice of fat bacon. 3 oz. butter. 1 oz. flour. 2 oz. finely chopped bacon. I teaspoonful chopped onions. \ pint sour cream. ^ pint water in which \ tea- spoonful Liebig's Meat Ex- tract has been dissolved. A pinch of salt. M M pepper. I teaspoonful German mustard

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