Fish Cutlets
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Should be half an inch thick when set.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 78. The excerpt below is the record exactly as published.
a pound of any cold fish left at dinner cut up into a coarse mince, add four ounces of crumbs soaked in fish boilings or fish stock, blend together, moistening with a breakfastcupful (half a pint) of warm sauce also left at dinner, with the yolk of an egg mixed into it. Stir the mixture over a low fire to thicken, then spread it upon a dish to set and get cold during the night. It should be half an inch thick when set. Next morning cut out the Fish Cutlets with a cutter, egg and breadci-umb them, and fry in boiling suet
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Cook this with the app: pantry check, scaling, and the assistant.