Fish Cakes
From The handy dictionary of cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 43. The excerpt below is the record exactly as published.
Fish Cakes. Take equal quantities of cold cooked fish and cold mashed potatoes ; put them into a basin with the yolk of one egg, a little salt and pepper, a tablespoonful of milk. There should be about half a pound of fish and half a pound of potatoes for this quantity. Mix them well together. Form into neat round or oblong cakes ; brush them over with a beaten egg ; toss them in a sheet of paper containing bread crumbs. Have ready a pan of boiling fat, enough to cover them ; when the blue steam rises from the fat drop in the fish cakes and fry them a golden brown. Lift them out on to a sheet of kitchen paper for a minute. Serve on a dish garnished with parsley. Fish Pie. Take some cold cooked fish, cut it into small pieces. Put an egg into boiling water, boil it slowly ten minutes; put it into cold water a few minutes to prevent the white discolouring; remove the shell; cut it into slices. Grease DOMESTIC COOKERY. 75 a pie-dish and put into it a layer of bread crumbs, then a layer of fish, a layer slices of egg, a layer of cold finely mashed potatoes j repeat this until the dish is full, taking care to put potatoes on the top. Brown it in the oven. Fish Pudding*. Put into a basin two ounces of bread crumbs, one ounce of butter, a pinch of salt and pepper ; pour on to them one quarter of a pint of boiling milk ; allow them to soak a few minutes, then add six ounces of cooked fish lifted in flakes with two forks. Beat well three eggs ; mix all well together. Pour into a greased basin or mould ; cover the top with a buttered paper or lid. Place it in a pan of boiling water, allowing the water to come only half way up its side. Steam it slowly thirty-five minutes. ^ ■ Note. — There are three rules to be carefully observed in steaming : — I St, The water must be boiling when the pudding is put in, and more boiling water must be added as it reduces. 2d, The water must come only half way up the side of the pudding. 3d, The pan must have a tightly-fitting lid. , {Another way.) Mix well together half a pound of cold cooked fish and half a pound of finely-mashed potatoes, two ounces of butter, one egg, a little pepper
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