Fish Cakes

Ingredients

• 1 lb. of Cold Boiled Fish
• 1 lb. of Mashed Potatoes
• 1 oz. of Butter
• 2 Eggs
• 1/2 teaspoonful of Salt
• 1/2 teaspoonful of Pepper
• Parsley
• Frying Fat
• Bread Crumbs

Method

1. 1

   Put plenty of dripping or lard into a saucepan to melt and get hot.

2. 2

   Put the potatoes, salt and pepper into a basin; melt and stir in the butter; break and beat up one egg; remove the skin and bones from the fish, break it in flakes, stir it in lightly with the potatoes, add the egg to bind it (do not make it too moist); divide it into small portions, shape with a knife on a floured board into cakes 1 inch thick; break the other egg on a plate, beat it up; have some bread crumbs on a paper; brush the cakes over with egg; shake them in the crumbs; fry in the hot fat about 5 minutes; drain on kitchen paper.

3. 3

   Arrange on a hot dish, garnish with fried parsley.

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 6. The excerpt below is the record exactly as published.

| teaspoonful of Pepper. A pinch of grated Nutmeg. 1 Egg. 1 dessert-spconful of Sauce. 1 pint of Gravy or Water. 1 dessert-spoonful of Flour. . Method : — Cut the meat into slices about | inch thick and 4 inches long, beat them flat with a chopper dipped in water. Chop up the trimmings from the meat and mix with the chopped suet, bread crumbs and seasoning ; moisten with the egg and form the mixture into pieces the shape of a cork. Roll up each piece of beef, putting a piece of stuffing in the centre. Tie each round with a piece of fine string. Make the gravy or water hot ; put in the olives and let them simmer 1 hour. Take] them out; remove the string and arrange them on a hot dish. Mix the flour with the '.sauce and a little water ; add it to the gravy in the saucepan, and stir until it thickens ; boil 3 minutes more. Add more salt and pepper if necessary, and strain over the olives. Time, 1| hour. 20 (21) SAVOURY COD. Ingredients : — 1 or more lbs. of fresh Cod. i pt. of Hot Water. 1 table-spoonful of Vinegar. 1 dessert-spoonful of Flour. 1 teaspoonful of Parsley (chopped). \ teaspoonful of Salt. | teaspoonful of Pepper. 1 oz. of Butter. 1 Egg- Method : — See that the fish is fresh ; wash and dry it ; cut it into nice-sized pieces, not too small. Put the fish into a saucepan and just cover it with the vinegar and water ; simmer very gently until the bone easily leaves the fish (about | hour). Take the fish up carefully put it on a dish, cover it, and keep it hot. Put the flour into a basin, add the pepper and salt, and butter ; mix it well, and make it into a paste with a little water. Stir the paste into the liquor in which the fish was cooked and boil it gently three minutes ; stir all the time. Let the sauce cool a little. Break the egg into a basin, beat it up and stir it carefully in with the sauce ; add the parsley and pour it over the fish. For a change, the egg may be boiled hard and chopped finely, then added to the sauce. Time, ^ hour. (22) TO FRY FISH IN BATTER. Ingredients : — 1 Plaice. | lb. of Flour. 1 gill of Water. Parsley. Frying Fat. Method : — See that the fish is fresh. Put plenty of dripping or lard in a saucepan to melt and get hot ; when hot enough to fry fish in, it will be quite still and smoking a little. Put fish on a board, cut off fins, head and tail, remove inside and black skin, scrape white skin. 21 Cut fish in half down the middle; cut each half in 4 ox’ 5 pieces. Wash well in cold water; rub dry in a cloth ; rub over with a little flour. The Batter : — Put the flour in a basin ; make it into a smooth stiff batter with water. Dip one piece of fish at a time in the batter ; put it in the hot fat (2 or 3 pieces fry together) ; fry for five or seven minutes. When a skewer goes in easily, the pieces are done ; take up with a slice or skewer ; then drain on paper ; arrange on a hot dish, garnish with fried parsley. To Fry Parsley : — Wash some parsley, shake it dry in a cloth, pick off large stalks, throw it into the hot fat, fry a few seconds, take up with a slice, drain on paper and put on fish. When the fat is done with, and a little cool, take out scraps of batter ; pour fat in a basin, and keep it to use over and over again for fish. Time, -A- hour. , (23) PISH CAKES. Ingredients : — 1 lb. of Cold Boiled Fish. 1 lb. of Mashed Potatoes. 1 oz. of Butter. 2 Eggs. -t teaspoonful of Salt. | teaspoonful of Pepper. Parsley. Frying Fat. Bread Crumbs. Method : — Put plenty of di-ipping or lax-d into a saucepan to melt and get hot. Put the potatoes, salt and pepper into a basin ; melt and stir in the butter ; break and beat up one egg ; remove the skin and bones from the fish, bi’eak it in flakes, stir it in lightly with the potatoes add the egg to bind it (do not make it too moist) ; divide it into small poi-tions, shape with a knife on a floured board into cakes 1 inch think ; break the other egg on a plate, beat it up ; have some bread crumbs on a paper ; brush the cakes over with egg ; shake them in the crumbs ; fry in the hot fat about 5 minutes ; drain on kitchen paper. Arx-ange on a hot dish, garnish with fried parsley. Time, 1 hour. Cost varies. (24) TO BOIL FISH. Ingredients : — 2 quarts of Water. 1 dessert-spoonful of Salt. Fish. Method : — Put the water in a saucepan to get warm. (Warm water should be used for all white fish ; boiling water cracks the skin and spoils the appearance, although boiling water prevents the goodness being drawn from the fish. Salmon always goes on in boiling water to set the colour.) See that the fish is fresh ; scrape the skin to remove the scales; take out inside and eyes; cut off the fins. Wash the fish well and dry it; put it on a drainer; add the salt to warm water, and then the fish; boil very gently from 10 to 15 or 20 minutes, according to thickness. When the skin or the bones easily leave the fish it is done ; take up, drain water from it, put on a hot dish, serve plain or with melted butter over it. Time varies. (25) BAKED HADDOCK. Ingredients : — 1 Haddock. 2 ozs. of Dripping. 2 table-spoonfuls of Bread Crumbs. 1 table-spoonful of chopped Suet. 1 dessert-spoonful of chopped Parsley. 1 teaspoonful of chopped Herbs. ^ teaspoonful of Salt

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