Fish Cakes

Ingredients

• Three-quarters of a pound of cooked fish
• Two teaspoonfuls of anchovy sauce
• Three-quarters of an ounce of butter
• One ounce and a half of flour
• One egg
• Half a pint of milk
• Breadcrumbs

Method

1. 1

   Melt the butter in a stewpan, add the flour, and mix well together; then add the milk, and stir it over the fire until it thickens; add the anchovy and Harvey sauce.

2. 2

   Then take the stewpan off the fire, and add the fish, broken in small pieces, removing all skin and bone.

3. 3

   Turn it out on to a plate, and when cold roll it into balls with a little flour, egg, and breadcrumb them, shape them into little round cakes with a palette knife, and fry them in boiling lard a nice golden colour.

4. 4

   Serve with fried parsley.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 7. The excerpt below is the record exactly as published.

FISH CAKES Ingredients Three°quarters of a pound of Two teaspoonfuls of anchovy cooked fish. sauce. Three-quarters of an ounce of One small teaspoonful of Harvey butter. sauce. One ounce and a half of flour. One egg. Half a pint of milk. Breadcrumbs

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