Fish Cutlets

Ingredients

• \ lb. cooked fish
• 1 gill milk or fish stock
• 1 oz. butter
• 1 oz. flour
• 1 yolk of egg
• 1 tea-sp.chopped parsley
• 1 tea-sp. anchovy es- sence
• Salt and pepper
• Egg and bread-crumbs

Method

1. 1

   Free the fish from skin and bone, chop finely.

2. 2

   Melt butter in a saucepan, add flour, and mix until smooth.

3. 3

   Pour in milk or fish stock, stirring until it boils.

4. 4

   Remove from heat, add fish, parsley, yolk of egg, and seasonings.

5. 5

   Mix well and cool until firm.

6. 6

   Divide into portions, shape into cutlets, egg and breadcrumb them, and fry until brown.

7. 7

   Garnish with parsley and lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 184. The excerpt below is the record exactly as published.

Fish Cutlets \ lb. cooked fish. 1 gill milk or fish stock. 1 oz. butter. 1 oz. flour. 1 yolk of egg. 1 tea-sp.chopped parsley 1 tea-sp. anchovy es- sence. Salt and pepper. Egg and bread-crumbs

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