Fish Cakes

Ingredients

• two pounds of salt codfish
• two quarts of potatoes
• two eggs
• hot lard

Method

1. 1

   Soak codfish for 3-4 hours, then pick it fine.

2. 2

   Cook potatoes, sprinkle fish over them, boil for half an hour.

3. 3

   Mix with eggs, form into cakes, and fry until brown.

As published

This recipe was extracted from Cooks in clover (1889), page 9. The excerpt below is the record exactly as published.

Fish Cakes. — Put in a pot on the back of the ssove, two pounds of salt codfish with enough water to cover it, and let it soak for at least three or four hours ; then remove the fish and pick it up fine. Peel two quarts of potatoes, and put them on to cook in boiling water ; sprinkle the fish over the potatoes and boil for half and hour. When done, take up in J a pan, break two eggs over it, and mix and mash j thoroughly. Make up in flat cakes, and fry in hot { lard until very brown. Afrs. G. I. Chapman. Meats. Beef Steak and Kidney Pie. — Two poimds of rump steak ; two kidneys ; seasoning to taste of salt and pepper ; any nice plain crust. Procure tender steak and pound it well. Divide into small pieces, and cut each kidney into eigljt pieces. Line a dish with pastry, leaving a small piece to overlap the edges. Then cover the bottom with a portion of the steak and a few pieces of kidney ; season with salt and pepper, and sprinkle very lightly with flour; then another layer of steak and kidney, and so on till the dish is full. Now pour in sufficient water to come within two inches of the top of the basin. Moisten the edges of the crust, cover the pie over, press the two crusts together so the gravy may not escape, and turn up the over-hanging paste. Wring out a cloth in hot water, flour it, tie up the pie, put it into boiling water, and boil for four hours. Replenish the water, always keeping the dish covered and boiling all the time. When ready, cut a round place in the top of the crust to prevent bursting. Mrs. A. R. Burgess. Roast Beef and Yorkshire Pudding.— Set a piece of beef to roast on a grating laid over a drip- ping pan. About half an hour before the meat is done, pour the pudding into the pan, and let the drippings fall upon the pudding. When both are done, cut the pudding into squares and lay around the meat when dished. Do not have much fat in the dripping pan when you are ready to pour the pudding in. Pudding: — One pint of milk ; four eggs, yelks and COOKS IN CLOVER. whites beaten separately ; one teaspoon of salt ; two ' cups of flour. It should be a yellow brown when done. Mrs. O. W. Fouder. Beef a la Mode. — Soak six pounds of round beef in vinegar or claret wine over night. Prepare and ! parboil one turnip and one carrot. Take the beef out ! of the vinegar or wine, and tie up tightly with cord. Cut deep gashes in both sides ; into each gash insert pieces of carrots and turnips, and onions chopped fine, also a little bread dressing — as for poultry, well seasoned with pepper and salt ; also insert in alter- nate gashes a small piece of corned pork. Spice with whole cloves, sweet marjoram and thyme. Boil slowly and steadily for four hours in a porcelain kettle in a quart of water, with a thin slice of corned pork and any of the above vegetables that may be left over, turning the beef in the pot occasionally. Brown as a pot roast. When taken out, make gravy of the liquor in the pot. Mrs. A. C. H. Beef Stew. — Three or four pounds of good beef steak cut from the round, all fat trimmed off, and the meat cut in half-inch pieces; cover well with water; add salt, pepper and Worcestershire sauce to suit the taste ; let all simmer slowly. Cut two carrots and three stalks of celery into small pieces and add to the meat; in an hour and a half add four potatoes, cut small. Cook all slowly, covered, un- til just before serving; remove meat when ready to serve, and thicken gravy with browned flour ; pour over the meat and serve. Mrs. L. M. L. Roast Veal. — Take a loin of veal, make a dress- ing as for roast turkey, fill the flap with dressing and secure firmly on the loin. Rub the veal with salt, pepper and butter; put in a pan with a little water. While roasting, baste frequently and let it cook until thoroughly done, allowing two hours for a roast weighing from six to eight pounds. When done, remove the threads before sending 13 to the table ; thicken the gravy with a little flour. Mrs. G. I. Chapman. Bewitched Veal.^Two pounds of veal cutlets, three slices of salt pork, three slices of bread, three eggs, seasoning to taste. Chop the veal and pork fine, crumb the bread, mix well together, and add the eggs. Make the whole quite soft with milk. Bake one hour in a buttered dish. Serve cold. Miss Louise Webb. Veal Cutlets. — Mix bread crumbs with the beaten yelks of two eggs ; dip the cutlets into melted but- ter, then into the &%%. Fry in hot lard

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