pescatariannut-freesoy-free
Fish
From Cookery for every household, 1914
Serves 1
A little grated cheese, or anchovy or shrimp essence may be added to the mixture if liked.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 998. The excerpt below is the record exactly as published.
Fish Rarebit 1 oz. butter. \ oz. cornflour. 1 gill white or fish stock. 1 cupful cooked fish. 2 table-sps. grated | cheese. Seasoning. 1 egg. 1 table-sp. sherry. Hot buttered toast. Melt the butter in the blazer, and mix in the corn- flour. Add the gill of stock, and stir until boiling. Then sprinkle in the cheese, and stir carefully until melted. Now add the fish, chopped or flaked, and lastly, the egg beaten with the wine. Make all thoroughly hot without boiling, and serve on fingers of hot buttered toast. 3015. Rechauffe of Fish | lb. cooked fish. 1 table-sp. salad oil. 1 table-sp. lemon juice or vinegar. 1 tea-sp. chopped onion. Pepper and salt. 1 oz. butter. 2 table-sps. tomato sauce or puree. 1 glass sherry or Chablis. Remove all skin and bone from the fish, and leave it in large flakes or good-sized pieces. Put these pieces on a plate, pour over them the salad oil and lemon juice or vinegar, sprinkle with the chopped onion, pepper and salt, and stand J hour, turning occasionally. Then melt the butter in the chafing dish, add the tomato sauce and wine, and bring to the boil. Now lay in the fish, and baste it with the liquid until thoroughly heated. Serve at once. 624 COOKERY FOR EVERY HOUSEHOLD 3016. Fish 1 cupful cooked roe. £ tea -cupful bread- crumbs. 1 oz. butter. 1 hard-boiled egg. Roe Savoury 1 or 2 table-sps. milk. A squeeze of lemon juice. 1 dessert-sp. parsley
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