Fish Cakes

Ingredients

• 1 lb. cooked fish
• 2 lbs. boiled potatoes
• 1- teaspoonful pepper
• 1 teaspoonful mustard
• 1 teaspoonful anchovy essence
• 2 teaspoonfuls Yorkshire Relish
• £ teaspoonful salt

Method

1. 1

   Remove all bones and skin from the fish and mince it finely.

2. 2

   Mix together the fish and potatoes, add the remaining ingredients, and mash all together thoroughly.

3. 3

   Divide the mixture into 24 tablespoonfuls.

4. 4

   Shape each into the form of a ball or cake.

5. 5

   Brush over with beaten egg and cover with bread crumbs.

6. 6

   Plunge them into a pan containing enough hot fat to completely cover them.

7. 7

   When a nice brown, turn them out on clean paper to drain.

8. 8

   Dish up, garnish with parsley or sliced lemon, and serve hot.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 37. The excerpt below is the record exactly as published.

1 lb. cooked fish 2 lbs. potatoes 1 small onion 1 slice streaky bacon 2 tablespoonfuls butter 2 tablespoonfuls flour 1 pint fresh milk or water £ stick celery chopped fine, or a pinch of celery seed pepper and salt to taste Break the fish into flakes, throw away the skin and bones. Peel and wash the potatoes and onion. Cut the potatoes into slices, chop the onion. Cut the bacon into small pieces. Put the butter into a pan, when melted stir in the flour, add the milk or water. Put the potatoes and fish in layers, add the celery, bacon, onion, and seasoning, simmer gently for thirty minutes, dish up neatly, sprinkle chopped parsley over, and serve hot. 57 1 lb. cooked fish 2 lbs. boiled potatoes 1- teaspoonful pepper 1 teaspoonful mustard FISH CAKES. 1 teaspoonful anchovy essence 2 teaspoonfuls Yorkshire Relish £ teaspoonful salt

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