Fish Cakes

Ingredients

• one onion
• mashed potatoes
• a well-beaten egg
• pepper
• salt
• boiling lard
• parsley

Method

1. 1

   In a mortar, mix the onion with pepper and salt, then combine with the mashed potatoes and bind with a beaten egg.

2. 2

   Flatten the mixture, cut into rounds or squares, and fry in boiling lard until light brown.

3. 3

   Serve garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 63. The excerpt below is the record exactly as published.

one onion, season with pepper and salt, then mix well with it the mashed potatoes, and bind together with a well- beaten e.gg. Flatten the mixture out upon a dish or pastry board, cut into small rounds or squares and fry in boiling lard to a light brown. Pile it in a napkin on a very hot dish, garnish with parsley and serve with any kind of fish sauce. Mrs. Charlotte Aiken. FISH 77 FISH CAKES. Save the fish left from dinner and use while warm. Remove the skin and bones, and mix with mashed potatoes. Add pepper, salt, chopped parsley, and an ounce of butter. Moisten with an egg into a paste, and roll into balls; then flatten and dip into egg^ Fry in butter or lard to a nice brown. E. Protis. FISH CROQUETTES. Mix over the fire a teaspoonful of flour, a tablespoon of butter, and half a gill of cream. Add, off the fire, the yolk of an &gg, a little season- ing, and half a pound of cold dressed fish beaten to a paste. Let the mixture cool, and form it into balls, let these be egged and breaded. Fry to a nice brown in hot fat, and serve with gravy, made by boiling down the bones, fins, and tails with an onion. Add an anchovy and season to taste. LuRA Earl. FISH CROQUETTES— No. 2. Take remnants of boiled cod, salmon or turbot, and pick the flesh out carefully. Mince it moderately fine. Stir a piece of butter, a small spoon of flour and some milk over the fire till they thicken. Then add pepper, salt, and a little grated nutmeg, together with finely-chopped parsley, and then the minced fish. When very hot remove from the fire, turn on a dish to get cold, then shape, and finish the croquettes. Adelaide Munson. PANADA FOR FISH. Put one ounce of butter, and rather less than two gills of water into a saucepan, boil them together, and add, by degrees, a quarter of a pound of flour; stir until the mixture is smooth, but do not let it burn. When off the fire, mix with it the yolks of three well-beaten eggs. When cold, ready for use. It is excellent in making forcemeat, J. E. Place. HALIBUT TIMBALE. Take a pound of the raw fish, and cut it In small pieces afterward pounding it in a mortar and straining it through a sieve. Make a paste of a cup of bread-crumbs and half a cup of milk. Take off the fire, add the pulped fish, one-half a teaspoon of salt, and a dash of paprica. Beat in slowly the whipped whites of five eggs. Fill molds, after buttering, with the mixture, and set them in a pan of hot water in the oven for twenty minutes. Serve with tomato sauce. Mrs. C. Whiting. 78 FTSH, COD SOUNDS AND TONGUES. Soak, scrape, and boil, as many cod sounds as required. Drain them, and put them into a stew-pan with sufficient white stock to cover them; season the sauce with salt, pepper, and powdered mace, thicken it with a lump of butter rolled in flour, and, just before serving it, squeeze in the juice of a lemon. Serve with egg sauce. Mrs. Frances Curry. FISH CAKES— No. 2. Four medium-sized potatoes, one and one-third cups of shredded codfish, one and one-half tablespoonfuls Ko-nut, one ^gg; sprinkle pepper. Pare, quarter and boil the potatoes. Measure the fish and soak in cold water ten minutes to draw out the salt and press it in a fine strainer. When the potatoes are soft, add the fish, and stir the mixture over the fire to dry it. Add the seasoning, butter and beaten ^gg, and mash all together. Roll into round cakes and fry in deep hot Ko-nut. Drain them on clean brown paper and serve hot. C. A. S. BAKED FISH WITH OYSTER DRESSING. Take fine fish, soak in salt water ten minutes; season with salt and pepper flightly and fill with as much of the following dressing as possible; tie with string; roast, basting often. Dressing. — Pint of oysters, one-half teacupful of coarse rolled crack- ers, one-half cup of sweet milk, one-half teaspoonful of salt, one-fourth teaspoonful black pepper, a pinch of cayenne, one-fourth teaspoonful cel- ery salt, tiny pieces of butter; mix very carefully; spread dressing on top also. Delicious. Mrs. T. Spofford. CODFISH FRITTERS. One-half pound of codfish, four medium potatoes, two eggs; boil fish and potatoes together till potatoes are cooked; mash together and beat very lightly; add the eggs well beaten and fry bi own on a griddle like pancakes. Slice the potatoes and prepare the fish in small pieces before boiling. Louise Dewey. FINNAN HADDIE A LA DELTIONICO. Half pound finnan haddie, one cup cream, one hard-boiled ^gg, yolk of one raw ^gg, one cup of grated cheese; pick-up fish with silver fork, pour boiling water over it; let stand a few minutes; drain; braize it in butter; add the cream, then the hard-boiled eggs cut in small squares, the cheese and raw &gg, also; pepper, thijcken with flour and let cook seven or eight minutes. Serve on small pieces of toast. Delicious in chafing dish. Mrs R. Hoham. FISH 79 SALMON MOLD. Large can of salmon rubbed fine, four eggs, yolks and whites beaten separately until light, one-half cup of bread-crumbs, two tablespoonfuls melted butter; salt and pepper to taste; beat the crumbs into the eggs; rub the butter into the salmon; put together in a well-buttered bowl; steam one hour. Serve with drawn butter sauce. Mrs. R. Elliott. FISH TURBOT— No. 2. Cook whitefish tender, remove bones, mince fine, add a little chopped celery, sprinkle with salt and pepper. For the dressing heat one pint of milk, thicken with flour; when cool add two well-beaten eggs

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