Fish Left-Overs
From The home science cook book, 1902
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 38. The excerpt below is the record exactly as published.
Fish Left-Overs. Equal parts of mashed potato and cold cooked fish, halibut, haddock, cod, or salmon, freed from bone and skin. Make the fish quite moist with hot cream, or white sauce, and season highly with onion, parsley, salt, and black pepper. Fill small baking dishes, shells, or ramekins with the fish mixture. Beat the potato until smooth, and to one cup of potato add one beaten yolk of egg
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