Fish Hash

Ingredients

• 1 lb. cold cooked fish
• 1J lbs. potatoes
• 1 onion
• f pint water
• ■} tablespoonful anchovy essence
• 1 oz. clean dripping
• 1 oz. flour
• pepper
• salt

Method

1. 1

   Peel and wash the potatoes and cut them into slices.

2. 2

   Remove the bones from the fish and break it into flakes.

3. 3

   Peel and chop the onion.

4. 4

   Put the dripping into a pan, and when hot add the flour.

5. 5

   Stir well, add the water gradually, then the anchovy essence, the fish and potatoes, and onion.

6. 6

   Simmer gently for thirty minutes, season to taste, pour into a pie-dish without breaking the potatoes, have a layer of potatoes on the top, sprinkle with chopped parsley, and serve.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 37. The excerpt below is the record exactly as published.

FISH HASH. 1 lb. cold cooked fish 1J lbs. potatoes 1 onion f pint water ■} tablespoonful anchovy essence 1 oz. clean dripping 1 oz. flour pepper and, if necessary, salt

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