Fish Cakes

Ingredients

• Boiled cod or fresh haddock
• cold potatoes
• some chopped parsley
• an onion
• a little ground mace
• pepper
• salt
• a little bread-crumb
• an egg

Method

1. 1

   Remove fish from bones while warm, mix with cold potatoes and sauce.

2. 2

   Pound finely, add parsley, onion, mace, pepper, salt, and bread-crumbs.

3. 3

   Mix with egg, form into balls, coat with egg and bread-crumbs, and fry in boiling fat until light brown.

4. 4

   Drain and serve garnished with parsley.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 9. The excerpt below is the record exactly as published.

Fish Cakes Boiled cod or fresh haddock are most useful. Take the fish from the bones while the fish is still warm, for it comes away much quicker and cleaner. Then put it in a basin with cold potatoes and whatever is left of the sauce you have had with the fish. Pound all well together as fine as possible ; then add some 38 PLAIN COOKING chopped parsley and an onion, or a little ground mace and pepper and salt, a little bread-crumb, and mix well together with an egg

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