Fish Cakes

Ingredients

• one pound of mashed potatoes
• half a teaspoonful of salt
• one ounce of hot butter
• an egg
• an inch thick
• two tablespoonfuls of bread crumbs

Method

1. 1

   Put a good quantity of lard or dripping into a saucepan and make it hot.

2. 2

   In a basin, mix mashed potatoes, salt, and pepper; stir in hot butter.

3. 3

   Remove skin and bones from fish, break into flakes, and mix with potatoes.

4. 4

   Beat up an egg and add enough to bind the mixture.

5. 5

   Shape into cakes, brush with egg, sprinkle with bread crumbs, and fry in hot fat for about five minutes.

6. 6

   Drain and serve garnished with fried parsley.

As published

This recipe was extracted from Recipes for the million (1891), page 71. The excerpt below is the record exactly as published.

FISH CAKES. — Put a good quantity of lard or dripping into a saucepan and make it hot. Then put into a basin one pound of mashed potatoes, half a teaspoonful of salt, and a little pepper ; stir in one ounce of hot butter. Remove the skin and bones from the fish, break it in flakes, and stir it in lightly with the potatoes ; beat up an egg, and add sufficient to bind the whole together, but do not make it too moist ; divide it into small portions, and shape it on a floured board into cakes an inch thick. Brush over with egg, sprinkle with bread crumbs, and fry for about five minutes in the hot fat ; drain, and serve garnished with fried parsley. FISH CURRIES. — Cut into thin slices two or three onions, fry them lightly, and put them into some good white stock, with some butter and curry powder, season with sugar, cayenne pepper, lemon juice, and salt, and boil the whole together ; strain into a clean saucepan, put in the fish, and boil it gently, shaking the pan occasionally, and taking care not to break the fish. Send to table on a dish surrounded with mashed potatoes or boiled rice. Rice should always accompany this dish. FISHES, To Preserve. — Make a clean opening in the belly of the fish and remove the entrails ; rub the inside well with pepper, and stuff the cavity with oakum. Small fishes may be preserved in spirits. FISH (GOLD). — Gold fish should be kept in ponds which are daily supplied with fresh river-water, and are well shaded with water-lilies. They may be shallow in most parts, but should be sunk to a good depth at others. In China it is common to feed them with lean pork, dried in the sun and reduced to a powder, and with small balls of paste, but they will exist upon the small worms alone which are common to the water. Sudden fright, loud noises, and strong smells are fatal to them. If the spawn is seen floating upqp the top of the pond it is advisable to take it off, put it in a glass globe and expose it to the heat of the sun to hatch. FISH (SALT), To Bake. — Soak three pounds of salt fish in plenty of cold water for twenty-four hours, changing the water several times. Steam the fish for half an hour ; cut it into half a dozen pieces, and lay them in a baking-dish ; sprinkle them with two tablespoonfuls of bread crumbs

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