Fish Kromeskies

Ingredients

• f lb. cooked fish
• 1 oz. butter
• 1 oz. flour
• J gill milk or fish stock
• 1 yolk of egg
• 1 tea-sp. chopped pars-
• 1 tea-sp. anchovy es-
• Pepper
• salt
• A little flour
• Thin slices of bacon
• Frying batter

Method

1. 1

   Chop fish finely, removing bones.

2. 2

   Boil stock or milk with butter, add flour, and mix until smooth.

3. 3

   Stir in fish, seasoning, and yolk.

4. 4

   Cool, form into rolls, wrap in bacon, dip in batter, and fry until golden brown.

5. 5

   Serve garnished with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 185. The excerpt below is the record exactly as published.

1 oz. butter. Grated rind of J lemon. Pepper and salt, ltea-sp. chopped parsley A little coralline pepper. Wash the rice, and put it into a saucepan with the milk or stock. Allow it to cook slowly until quite soft, adding more liquid if necessary. Then add to it the fish chopped, the butter, pepper, salt. Gateau of Fish and Rice and grated lemon rind. Beat up the eggs and add them, mixing well. Then grease a plain mould or basin, and decorate it with chopped parsley and a little coralline pepper ; pour the mixture into this, cover with greased paper, and steam slowly until firm to the touch. Turn out on a hot dish, and serve with or without sauce and garnish with parsley. Time to cook, 1 to 1J hours. Sufficient for 4 or 5 persons. 347. Kedgeree | lb. cooked fish. > 1 raw yolk of egg. \ lb. Patna rice. 1 1 tea-sp. chopped pars- 2 oz. butter or dripping. ley. Pepper and salt. [ A pinch of nutmeg. Free the fish from all skin and bone, then weigh and chop it finely. Boil the rice as for curry (see Recipe 1586) and drain it well. Melt the butter or dripping in a saucepan, and put in the fish and rice. Season -with pepper and salt, and add the raw yolk of egg. Mix well together, and make thoroughly hot. Pile in the centre of a hot dish, making a neat pyramid, and mark up the sides with a fork. Sprinkle the chopped parsley over and serve very hot. Notes. — Finnan haddock is very nice used in kedgeree. A little curry powder is sometimes added. A hard-boiled egg can also be used, the Kedgeree white chopped and mixed with the other in- gredients, and the yolk rubbed through a sieve on the top of the kedgeree after dishing. The raw yolk of egg may be omitted, but it tends to soften the kedgeree and is an improvement. Time to cook, J hour. Sufficient for 3 or 4 persons. 348. Fish Kromeskies f lb. cooked fish. 1 oz. "butter. 1 oz. flour. J gill milk or fish stock. 1 yolk of egg. 1 tea-sp. chopped pars- ley. 1 tea-sp. anchovy es- sence. Pepper and salt. A little flour. Thin slices of bacon. Frying batter

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