Fish Cakes

Ingredients

• one pound of cold boiled fish
• one pound of raw potatoes
• two ounces of butter
• two eggs
• four heaped tablespoonfuls of bread crumbs
• one grain of cayenne
• one teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Separate the skin and bone from the fish, put the fish into a large bowl.

2. 2

   Boil the potatoes with a little salt, then rub them through a sieve over the fish.

3. 3

   Add pepper, salt, cayenne, yolks of eggs, and butter.

4. 4

   Mix thoroughly and form into round flat cakes.

5. 5

   Dip in beaten egg whites, roll in bread crumbs, and fry in hot clarified fat for three minutes.

6. 6

   Serve garnished with parsley.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 15. The excerpt below is the record exactly as published.

Fish Cakes. — For these will be required: one pound ' of cold boiled fish, one pound of raw potatoes,' two ounces of butter, two eggs, four heaped tablespoonfuls of bread crumbs, one grain of cayenne, one teaspoonful of salt, one-half teaspoonful of pepper. Separate the skin and bone from the flesh, with two forks, and put the fish, cut into irregular pieces, into a large bowl. Boil the potatoes, putting a little salt into the boiling water, place a sieve over the bowl containing the fish, put the potatoes while hot into the sieve, and rub them through over the fish, with the back of a wooden spoon. The pepper, salt, and cayenne, should now be added, drop in also the yolks of the eggs, and the butter, niix together thoroughly, and form the mixture into round flat cakes. ' Beat then the whiles of the eggs sufiiciently to break the albumen, dip the cakes therein, place the bread crumbs upon a sheet of kitchen paper, and roll the cakes separately in it. They must now be thrown intoi hot clarified fat or lard, and cooked for three minutes, when they may be transferred to a sheet of kitchen paper to re- 32 FISH. move any particles of fat, that may have clung to the surface. Serve garnished with parsley a.nd very hot. Noi X, — ^Wben fresh fish is not available, salt .cod or oth^ fish may be substituted, leaving out of course the salt, and picking the salt fish to shreds and washing through numerous waters, until sufficiently freshened. When salt fish is used, it should be carefully dried after freshening, by putting it into a clean towel, and wringing until mois- ture will no longer exude. Turbot a.-la-Creme. — Materials as follows: one pound of cold boiled turbot, two ounces of butter, one ounce of flour, one ounce of grated cheese, one-half pint of milk, one gill of cream, one saltspoonful of grated nut- meg, one-half teaspoonful of pepper, one-half teaspoon- ful of salt. Remove the bone and skin of the fish, and place it, upon a flat dish, cut into irregular pieces. Melt in a saucepan, the butter, stirring in the dry flour, to which add by degrees the milk, stirring constantly, to prevent the flour from lumpitig, until it boils. When boiling add the cream, a little of the pepper and salt, allow all to cook for two minutes, after which pour the mixture over the pieces of fish in the flat dish. Sprinkle over this, the grated cheese, the remainder of the pepper and salt, and the nutmeg, place the dish into a moderate oven and bake for ten minutes. Note. — Turbot done in this manner must be prepared in the dish in- which it is to be sent to the table, as it cannot be moved. Salmon Pie. — For this will be required two pounds of salmon, one fourth pound of bread crumbs, one tablci spoonful of chopped parsley, two ounces of butter, two POTTED HALlSUT. 33 eggs, one gill of cold water, one teaspoonful of peppen one teaspoonful of salt. First mix well together the chopped parsley, bread crumbs, the pepper and the salt, and put a layer of this into the bottom of a flat dish. The salmon must then be cut into thin slices and a layer of it put next to the bread crumbs and parsley. In this way alternate layers must be placed in the dish until all of the material is used; then beat until very light the two eggs, add to them the water, and pour this mixture over the dish already arranged. Place upon the top of this, the butter in small pieces and bake in a moderate oven three quarters of an hour. Note. — ^Floundei, haddock and halibut may also be done in this way. Potted Halibut. — For this provide: two pounds of halibut, one teaspoonful of salt, one teaspoonful of black pepper,* one-half teaspoonful of spice-for-potted-meats, one-half teacupful of vinegar, one-half teacupful of bass ale, one teaspoonfnl of tarragon vinegar, one ounce of butter. Lay the fish in layers in a deep dish, putting between each layer a little of the spice and pepper and salt, press the contents well down in the dish, then mix well together the vinegar, bass ale and tarragon vinegar and pour this composition over the halibut. Place the butter in small pieces over the top, and bake in a moderate oven, for thirty minutes. *NOTE. — The spice for potted meats is composed of the follow- ing ingredients thoroughly mixed. One ounce of ground cloves, one ounce pulverized mace, one ounce of Jamaica pepper, one ounce of grated lemon-rind, one-fourth ounce o£ cayenne, one grated nutmeg. j4 ^EA tL Kedgeree. — For this will be required: one pound of cold boiled fish

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