Fish Custard

Ingredients

• 2 lbs. filleted haddock
• 1 egg
• i teacupful milk

Method

1. 1

   Put a little pepper and salt on fish and roll in breadcrumbs, then lay it in a buttered pie dish and put small pieces of butter on top of fish.

2. 2

   Beat up the egg, then add a teacupful of warm (not boiling) milk and mix well.

3. 3

   Pour over fish, and cook in hot oven for half an hour.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 10. The excerpt below is the record exactly as published.

FISH CUSTARD. 2 large Findon haddocks, breakfastcupfuls of bread- crumbs. 1 teacupful of milk. 2 eggs. Butter. Skin and bone fish. Put a layer of fish, some bits of butter, and a layer of crumbs alternately till all is used up in a well- buttered pie dish. Make a custard of eggs and milk, yolks and whites of eggs beaten separately, and pour over the whole. Bake in a hot oven 1 1 hours. Mrs. Gossman. 32 FISH CUSTARD. 2 lbs. filleted haddock. | i egg. i teacupful milk

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