Fish Custard

Ingredients

• 6 filleted haddocks or any cold cooked fish
• I teacupful milk
• A little finely chopped parsley
• A little pepper and salt

Method

1. 1

   Butter a pie-dish, put the fish in loosely, sprinkle with the pepper, salt and parsley.

2. 2

   Beat the egg and add the milk.

3. 3

   Pour this over the fish and bake in moderate oven for 20 minutes.

4. 4

   If steamed, 40 minutes.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 8. The excerpt below is the record exactly as published.

FISH CUSTARD. 6 filleted haddocks or any cold cooked fish. egg- I teacupful milk. A little finely chopped parsley. A little pepper and salt

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