Fish Cutlets
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Let the mixture set overnight for best texture.
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.
Fish Cutlets.' — To about 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
Cook this with the app: pantry check, scaling, and the assistant.