Fish Pudding

Ingredients

• salmon, soles, or turbot
• seasoned with salt
• seasoned with pepper
• finely chopped onions
• finely chopped parsley
• tied up in a pudding-cloth
• allowed to simmer for an hour and a half

Method

1. 1

   Rub the fish with salt, pepper, onions, and parsley.

2. 2

   Place in paste rolled half an inch thick, tie in pudding-cloth, and simmer in boiling water for an hour and a half.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 12. The excerpt below is the record exactly as published.

Fish pudding may be made of salmon, soles, or turbot, seasoned with salt, pepper, tinely chopped onions, and parslej-, Avith Avhich the fish nmst bo carefully rubbed. This is placed in paste rolled half an inch thick, tied up in a pudding-cloth, placed in boiling watei-, and allowed to simmer for an hour and a half. I don't knoAv Avhether any of our caterers import the fresh-water or tide-water tortoises called ■'■ terrapin,"' of Avhich there is a salt-water variety found in the maishes around Charleston. There is also, bv the wav, a chicken t<'>r- toise, so named from its flavour, Avhich is a o-veat favourite with American epicures. If you do get hold of terrapin, cook them in the following manner: — They must be killed like lobsters, by being placed in boiling Avater ; a cruel process no doubt, but AA'ould you like to eat lobsters Avith black shells / Skin your terrapin Avhen killed, and cut off their 10 THE THOBOUGE GOOD COOK. claws ; wash and put them on again to boil, with a teaspoon- fol of salt to every two. Remove the galls carefully ; cut up the meat ; season with pepper,

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