Fish Cakes

Ingredients

• 1 lb. Cold Boiled Fish
• 1 lb. Cold Boiled Potatoes
• Pepper and Salt
• 1 oz. Butter
• 1 Egg
• 1 tablespoonful of Milk
• Bread Crumbs

Method

1. 1

   Free the fish from skin and bone and flake it up; mash the potatoes smoothly, mix together and season with pepper and salt.

2. 2

   Put the milk and butter into a saucepan, and when it is quite hot, put in the fish and the potatoes.

3. 3

   Beat up the egg, and put half in, and mix together till hot through.

4. 4

   Shape the fish mixture into cakes about one inch high and two inches across; brush them over with the egg, and toss them into the crumbs.

5. 5

   Fry in very hot fat, arrange in the form of a wheel on a dish, garnish with fresh or fried parsley, and serve hot.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 186. The excerpt below is the record exactly as published.

FISH CAKES. lb. Cold Boiled Fish 5d. Id. [id. Id. Id. i lb. Cold Boiled Potatoes . Pepper and Salt Frying Fat 1 oz. Butter lEgg . . . 1 tablespoonful of Milk, Bread Crumbs

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