Fish Pudding

Ingredients

• One pound of cooked fish
• Fat bacon
• Pepper and salt
• Two eggs
• Eschalot
• Forcemeat
• Parsley
• Mushroom
• Two tablespoonfuls of cream
• Brown fish sauce

Method

1. 1

   Break the fish up into small pieces, and season it with pepper, salt, finely chopped eschalot, parsley, and mushroom if you have it.

2. 2

   Line a mould with thin slices of fat bacon placed downwards; then mix the fish with two eggs well beaten, and add the cream.

3. 3

   Have ready some nice forcemeat, and put a layer of fish and a layer of forcemeat alternately into the mould until it is full.

4. 4

   Cover it with fat bacon, and bake it in a moderate oven for about an hour and a half; turn it out and pour brown fish sauce over it.

5. 5

   It is better to put the mould into a dripping pan containing water, as it dries it less in the baking.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 7. The excerpt below is the record exactly as published.

FISH PUDDING Ingredients One pound of cooked fish. Fat bacon. Pepper and salt. Two eggs. Eschalot. Forcemeat. Parsley. Two tablespoonfuls of cream. Mushroom. Brown fish sauce

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