Fish Pudding

Ingredients

• a cup of milk
• 2 tablespoons of flour
• 1 cup of sweet cream
• pepper
• salt
• a little parsley
• crackers, rolled fine
• butter

Method

1. 1

   Let the fish become cold and pick into small pieces, removing the bones and skin.

2. 2

   Make a dressing of milk, flour, sweet cream, pepper, and salt.

3. 3

   Cook for 10 minutes; mix it with the fish, stirring in parsley.

4. 4

   Grease a pudding form, fill with the mixture, cover the top with crackers browned in butter.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 150. The excerpt below is the record exactly as published.

a cup of milk, 2 table- spoons of flour, 1 cup of sweet cream, pepper and salt. Cook 10 minutes; mix it with the fish, stirring a little parsley over the mix- ture. Grease a pudding form, fill with the mixture. Cover the top with crackers, rolled fine, and browned in butter. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II.— Take 2 cups of flaked fish, 1 cup rolled and sifted shredded wheat biscuit crumbs, 4 table- spoons of butter, 1 cup of milk, pepper, and J4 teaspoon of salt. Butter a pudding dish, cover with crumbs, layer of fish, pepper, butter, and sauce made from 2 tablespoons each of wheat flour and butter, salt and milk. Boil till it thickens. Proceed in this way until the fish is filled, finishing with crumbs, and dress with butter. Bake slowly 40 minutes. — Mrs. E. D. Kelley, Winnetka, 111. FISH ON TOAST.— 2 cups codfish, or any cold left-over fish, 1 pt. milk, 2 tablespoons corn starch, 2 tablespoons butter, pepper, 2 hard-boiled eggs. Heat milk to boiling point, add corn starch, butter and pepper; cook for 5 minutes. Prepare buttered toasf, place fish on it, cover with the milk, etc., and garnish with sliced egg.— Mrs. H. B. Wright, 3813 S. State St., Chicago, 111. BAKED BASS. — Make a filling of pounded cracker or crumbs of bread, an ^ZZ, pepper, clove, salt and butter. Fill it very full, sew up, grate small nutmeg over it and sprinkle with pounded cracker. Then pour on the white of an egg and a little melted but- 224 FISH ter. Bake it an hr. in the same dish in Which it is to be served. — Mrs. E. D. Kelley, Winnetka, 111. BOILED BLACK BASS WITH CREAM GRAVY.— Put in a pot enough slightly salted water to cover the fish, add a gill of vinegar, an onion, 8 whole peppers, and a blade of mace. Sew up the fish in a piece of thin cheesecloth fitted snugly to it. Lay in the water., bring very slowly to the simmering point, and then boil steadily, allowing 12 minutes to each lb. of the fish. When done, remove the cloth, lay the fish on a platter, garnished with sliced lemon, and serve with the cream following gravy: CREAM GRAVY FOR BLACK BASS.— Cook together a ta- blespoon each of butter and flour, and when blended, strain slowly upon them a cup of the water in which the bass was boiled, and stir until smooth and thick. Season to taste with celery salt, and white pepper, and stir in a gill of cream, to which a pinch of bak- ing soda has been added. Make very hot, but do not boil, and as soon as hot, remove from the fire. — Mrs. Albert Gardner, 3122 S. Dearborn St., Chicago, 111. FRIED BASS WITH BACON.— Clean, season well with pep- per and salt a required number of bass. Roll them in flour, and drop into a pan of very hot lard or ko-nut, and fry a golden brown. In another pan fry as many slices of bacon as fish. Lay on the fish and garnish with parsley. — Mrs. E. D. Kelley, Winnetka, 111. STUFFED SEA BASS.— Clean, wipe, and lay for an hr, in a marinade of salad oil and vinegar. Fill with a forcemeat of salt pork, minced, and chopped champignons. Fresh mushrooms are, of course, better, if you can get them. Bake upon shavings of fat salt pork. When it has baked 40 minutes, cover with fresh toma- toes, peeled and sliced thin, and half a sweet green pepper, minced. Drop bits of butter upon the tomatoes and bake 20 minutes longer. Take up the fish, and keep hot, while you strain the gravy left in the pan, rubbing the tomatoes and pepper through a colander; stir in a tablespoon of butter, rolled in flour, add a teaspoon of sugar, and 2 of lemon juice, with hot water, if too thick; boil 1 minute; pour half over the fish, the rest into a saucepan. — Mrs. E. Harris, 4108 S. State St., Chicago, 111. COOK COUNTY COOK BOOK 225 BAKED BLUE FISH.— This recipe will answer for all sorts of fish, except carp. Have the fish opened at the gills, and the in- testines drawn out through the opening. Make a stuffing of Yz pt. of bread crumbs, a tablespoon of melted butter, a teaspoon of salt, and a dash of pepper. Mix the ingredients, fill into the fish, and sew down the head firmly. If you use pork, cut the fish into gashes, 2 inches apart, and all the way across on one side down to the bone; fill the gashes with larding pork, dust the fish thickly with bread crumbs, baste it over with a little melted butter, put a 54 cup of water in the pan, and bake in a quick oven about 1 hr., basting frequently. Dish the fish carefully, using a long fish slice; garnish it with parsley and lemon, and serve with brown or tomato sauce. — Mrs. George McMinn, 3138 Forest Ave., Chicago, 111. CARP A LA PROVENCALE.— Cut in square pieces put into a saucepan with 4 tablespoons of olive oil, a J^ pt. of claret, and a piece of butter the size of an ^%z, well mixed in advance with a tablespoon of flour,

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