Fish Pudding

Ingredients

• two ounces of bread crumbs
• one ounce of butter
• a pinch of salt
• a pinch of pepper
• one quarter of a pint of boiling milk
• six ounces of cooked fish
• three eggs

Method

1. 1

   Soak bread crumbs in boiling milk.

2. 2

   Add fish flakes.

3. 3

   Beat eggs and mix all together.

4. 4

   Pour into greased basin, cover, and steam for thirty-five minutes.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 42. The excerpt below is the record exactly as published.

y pinch of pepper and salt; cover them with bread crumbs, and put some small pieces of butter on the top. Brown it in the oven or before the fire. English Salad. Take some lettuce, cress, mustard, and watercress all freshly gathered; wash them very carefully in plenty of clean, fresh water ; shake it well in a clean towel or salad basket to dry it. Take some beetroot that has been cooked, cut it into thin slices; arrange them with the green food tastily round a salad dish with a little horseradish finely shred, and pour over the following sauce : — Rub the yolks of two hard-boiled eggs quite smooth with the back of a wooden spoon ; add a saltspoonful of salt, sugar, and ready- made mustard, a tablespoonful of vinegar, a little pepper, and four tablespoonfuls of cream. English Scones. Put into a basin one pound of flour, half a teaspoonful of salt, half a teaspoonful of cream of tartar, half a teaspoonful of carbonate of soda. Mix them well together with the tips of the fingers, then rub in very finely one ounce of butter. Make into a stiff paste with butter milk ; form it into one lump, leaving the sides of the basin clean. Knead it on a floured board till quite smooth ; roll it out to a quarter of an inch in thickness ; cut into round shapes ; bake on a girdle. Note. — This may be made into one large scone and baked in an oven, or cut into three-cornered shapes and baked on a girdle. The girdle must be well cleaned with salt before baking the scones. DOMESTIC COOKERY. 73 Everton Toffee. Take one pound of brown sugar ; put it into a pan with one teacup of water. When the sugar is melted, add a quarter of a pound of butter beaten to a cream ; stir all carefully until done. Try a little by dropping it into cold water ; if it becomes brittle it is ready. Pour it out on a greased dish and flavour with six drops of essence of lemon. Fig- Pudding*. Take two ounces of finely chopped apple, a quarter of a pound of figs ; remove the stalks and chop them. Mix with them three ounces of flour, three ounces of bread crumbs, two ounces of finely minced suet, two ounces of sugar. When these are well mixed together, bind with an egg and just enough milk to form a stiff paste. Grease a mould or basin j pour in the mixture ; cover the top with buttered whitepaper. Never use printed paper for cooking purposes. Steam two hours. {See Rules for Steaming, p. 75.) Findon or “Finnan” Haddocks, Savoury. Put two haddocks into hot water; remove all skin and bone ; pound in a mortar with two teaspoonfuls of anchovy sauce ; pass them through a sieve with the yolks of two-hard boiled eggs into a basin. Mix with, them one ounce of butter, the yolks of three raw eggs, a grain of cayenne pepper and salt, the juice of half a lemon, and three table- spoonfuls of cream. Stir ‘over the fire till hot through; remove it from the fire, and stir in two tablespoonfuls of grated parmesan cheese. Put some plain biscuits into the oven to get hot through. Pile the mixture on the top of each one; garnish with the white of egg; cut into shapes, and sprinkle over some grated cheese. 74 DOMESTIC COOKERY. Fish and Oyster Pie. Put into a basin one tablespoonful of finely chopped parsley, two tablespoonfuls of bread crumbs, the grated rind of half a lemon, a very little grated nutmeg, salt and cayenne pepper, half a teaspoonful of lemon juice. Mix all these well together, then add a tablespoonful of milk. Put into a pie-dish a layer of the above seasoning, then a layer of oysters and fillets of sole, cut into small pieces, then add another layer of seasoning, fish, and oysters. Line the edges of the dish with pastry, twist some bars across, and ornament it with leaves all round. Nearly fill the dish with the liquor from a tin of oysters mixed with a very little milk. Place it in a hot oven and bake fifteen minutes. Fish Cakes. Take equal quantities of cold cooked fish and cold mashed potatoes ; put them into a basin with the yolk of one egg, a little salt and pepper, a tablespoonful of milk. There should be about half a pound of fish and half a pound of potatoes for this quantity. Mix them well together. Form into neat round or oblong cakes ; brush them over with a beaten egg ; toss them in a sheet of paper containing bread crumbs. Have ready a pan of boiling fat, enough to cover them ; when the blue steam rises from the fat drop in the fish cakes and fry them a golden brown. Lift them out on to a sheet of kitchen paper for a minute. Serve on a dish garnished with parsley. Fish Pie. Take some cold cooked fish, cut it into small pieces. Put an egg into boiling water, boil it slowly ten minutes; put it into cold water a few minutes to prevent the white discolouring; remove the shell; cut it into slices. Grease DOMESTIC COOKERY. 75 a pie-dish and put into it a layer of bread crumbs, then a layer of fish, a layer slices of egg, a layer of cold finely mashed potatoes j repeat this until the dish is full, taking care to put potatoes on the top. Brown it in the oven. Fish Pudding*. Put into a basin two ounces of bread crumbs, one ounce of butter, a pinch of salt and pepper ; pour on to them one quarter of a pint of boiling milk ; allow them to soak a few minutes, then add six ounces of cooked fish lifted in flakes with two forks. Beat well three eggs

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