Fish Croquettes

Ingredients

• any kind of cold cooked fish
• moisten with a little cream
• beat an egg light
• a little milk
• and flour into a smooth cream
• season with pepper
• season with salt
• finely chopped parsley
• a little lemon juice

Method

1. 1

   Take any kind of cold cooked fish; mince fine and moisten with a little cream; beat an egg light, mix with it a little milk and flour into a smooth cream; mix this with the fish; season with pepper, salt, finely chopped parsley, and a little lemon juice; make with the hands into pear-shapes, dip into beaten egg, then into bread crumbs; fry brown in hot lard; garnish with parsley; serve with thin slices of buttered brown bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 13. The excerpt below is the record exactly as published.

season with salt and pepper, a tea-cup of sweet milk, and one egg; mix all well together, make into balls, and fry a light brown. Mrs. W. C. Sadler. BROILED SHAD. After cleaning and splitting open the shad, wash it and wipe it dry. Grease the gridiron, and put on the fish, In- side downward ; place it over a clear tire, and cook twenty minutes, turning first on one side and then on the other. Serve on a well-heated dish, with a table-spoonful of melted butter poured over it. BOILED SALMON. Having had the salmon carefully dressed, wash it, wipe dry, and rub with salt and pepper; sew it up in a strong cloth, not too thick; put it into a fish-kettle, cover it well with cold water, and boil until thoroughly done, allowing fifteen minutes to each pound for cooking. Make a cream- sauce, using one pint of sweet cream, half a tea-spoonful of salt, half a tea-spoonful of pepper, one table-spoonful of butter rolled in one tea-spoonful of flour, and a little minced parsley; boil two or three minutes. Take up the fish, being careful not to break it; place it on a heated dish, and pour over it the sauce; garnish it with parsley and two hard- boiled eggs cut in rings. BROILED SALMON. Wash the salmon carefully and wipe perfectly dry; grease the gridiron, place on it the salmon, and cook it quickly, constantly turning that it may brown on both sides ; place it on a heated dish, and pour melted butter over it, seasoned with salt and pepper. Or, place the salmon in a baking-pan, with the butter, pepper, and salt; the under side up ; after it cooks awhile, turn it carefully so as not to break it; brown it nicely, and The New Kentucky Home Cook Book. 33 place it on a heated dish, with salt, pepper, and butter poured over it. Serve at once. SALMON WITH CREAM DRESSING. Heat the salmon (canned), season it with pepper and salt, and place it on thin slices of buttered toast. The dressing is made of oue pint of milk, thickened on the fire by stirring into it a table-spoonful of flour, a table-spoonful of butter, and salt and pepper. Mrs. A. A. Manxex. BOILED HALIBUT. Halibut is rarely ever boiled whole, it being very large. Four or five pounds are sufficient for most families. After carefully washing it in cold water, put it in a fish-kettle with salt-water enough to cover it well; boil it three-quar- ters of an hour. When well done, place it on a well-heated dish, and serve with egg sauce, either poured over the fish or in a sauce-boat. BROILED HALIBUT. Cut the halibut into steaks about an inch thick, and sea- son well writh pepper and salt ; dip each piece into beaten egg, then into grated cracker ; fry to a nice brown, and serve with maitre oVhotel sauce. FISH FRITTERS. Take the remains of any fish which has been served the previous day, remove the bones, mince fine, add bread crumbs in equal quantities with the fish ; mix together half a tea-cupful of cream with two well-beaten eggs, a little Cayenne pepper, and anchovy or any kind of sauce pre- ferred ; beat thoroughly ; mix all together, make into small cakes, and fry in boiling lard. FISH CROQUETTES. Take any kind of cold cooked fish ; mince fine and moisten with a little cream; beat an egg light, mix with it a little 34 The Neiv Kentucky Home Cook Book. milk and flour into a smooth cream; mix this with the fish; season with pepper, salt, finely chopped parsley, and a lit- tle lemon juic

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