Fish Cakes

Ingredients

• one pound of cooked cod
• half a pound of freshly cooked floury potatoes
• two tablespoonfuls of reduced Bechamel sauce
• two whole eggs
• fried parsley

Method

1. 1

   Flake about one pound of cooked cod and clear it of all skin and bones; pound it with half a pound of freshly cooked floury potatoes, two tablespoonfuls of reduced Bechamel sauce, and two whole eggs; season well with salt and pepper.

2. 2

   When the mixture has been well beaten and is smooth, take it out of the mortar and divide it into portions weighing about two ounces.

3. 3

   Roll these portions into balls upon a flour-dusted mixing-board, and then flatten them into cakes; egg and breadcrumb them, and fry them at the last moment in very hot fat, and dish them on a napkin with fried parsley all round.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 17. The excerpt below is the record exactly as published.

FISH CAKES TT^ISH cakes can be made from any kind of boiled fish, but fresh or salted cod is, how- ever, the best suited for this dish. Flake about one pound of cooked cod and clear it of all skin and bones ; pound it with half a pound of freshly cooked floury potatoes, two tablespoonfuls of re- duced Bechamel sauce, and two whole eggs ; season well with salt and pepper. When the mixture has been well beaten and is smooth, take it out of the mortar and divide it into portions weighing about two ounces. Roll these portions into balls upon a flour-dusted mixing-board, and then flatten them 45 THE DUDLEY RECIPES into cakes ; egg and breadcrumb them, and fry them at the last moment in very hot fat, and dish them on a napkin with fried parsley

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