Fish Cakes

Ingredients

• 1 lb. cooked fish
• 1 oz. butter
• 1 or 2 eggs
• Bread-crumbs
• 1/2 lb. cooked potatoes
• 1 dessert-spoonful chopped parsley
• Salt and pepper
• Fat for frying

Method

1. 1

   Mash the potatoes, remove skin and bones from the fish, mix fish and potatoes with butter, salt and pepper, chopped parsley, and a little beaten egg.

2. 2

   Form into small cakes on a floured board, brush over with egg, cover with bread-crumbs, and fry a golden brown in hot fat.

3. 3

   Drain on paper, place on a hot dish, and garnish with fried parsley.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 6. The excerpt below is the record exactly as published.

oz. butter. essence, or few drops carmine. \ pint fish stock, or \ pint water A little lemon -juice, and \ pint milk. i oz. flour. Salt and pepper. Method. — Cut the fillets in two lengthways, roll or fold them, place in a well-buttered baking-tin, sprinkle over a few drops of lemon-juice, salt and pepper, and bake in a moderate oven for 10 or 12 minutes. Melt the butter in a pan, mix in flour, add fish stock or milk and water, slowly stirring till it boils. Add essence, seasoning, and a few drops of lemon-juice. Lift the pieces of fish on to a hot dish, and pour the sauce round. Garnish with cut lemon and fried parsley. Fried Fish Skin the fish, wash and dry well, dip in flour or oatmeal, or brush over with beaten egg, and cover it with bread-crumbs. Put some dripping into the frying-pan, enough to cover the bottom of the pan ; when quite hot, put in the fish and fry a good brown, then turn it carefully and fry the other side. Place it on paper to absorb the grease ; serve on a hot dish. Fish Cakes \ cooked fish. I oz. butter. I or 2 eggs. Bread-crumbs. \ lb. cooked potatoes. I dessert - spoonful chopped parsley. Salt and pepper. Fat for frying

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