Fish Mould

Ingredients

• 12oz. of any good fish
• 2oz. of butter
• 3oz. of fresh white breadcrumbs
• a gill or so of single cream or new milk
• pepper
• salt
• coralline pepper
• the well-beaten yolks and whites of two eggs

Method

1. 1

   Heat the fish in butter, pound it smoothly, and mix with breadcrumbs steeped in cream or milk.

2. 2

   Season and add beaten eggs, then pour into a buttered basin and bake, boil, or steam for 35-40 minutes.

3. 3

   Serve with fish sauce.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.

Fish Mould. — Heat 12oz. of any good fish flaked as above in 2oz. of butter, and when hot turn it out and pound it smoothly, then working into it 3oz. of fresh Avhite breadcrumbs, previously steeped in a gill or so of single cream or new milk, till it is all a smooth paste. Season Avith pepper, salt, coralline pepjAer, if liked a very tiny grate of nutmeg or mace, and, lastly, add the Avell-beaten yolks and whites of two egg

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