Fish Pudding

Ingredients

• Pick a pound of cold cooked fish
• Use the bones and fish boilings to make a pint of broth
• a sliced onion if liked
• Take of cold cooked potato the same bulk you have of fish
• boil three eggs hard
• two ounces of butter
• a tablespoonful of minced parsley
• a tablespoonful of milk
• a teaspoonful of white pepper
• the same of salt
• a saltspoonful of mace

Method

1. 1

   Mash fish and potato together, add cold fish sauce and broth.

2. 2

   Crush eggs, add with pepper, salt, mace, butter, and parsley.

3. 3

   Blend, put in a buttered mould, steam in boiling water, then turn out and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 79. The excerpt below is the record exactly as published.

Fish Pudding’. — Pick a pound of cold cooked fish free from bones and skin. Use the bones and fish boilings to make a pint of broth. Season with pepper and salt, adding a sliced onion if liked, and strain. Take of cold cooked potato the same bulk you have of fish, and boil three eggs hard. Empty the fish and potato into a roomy bowl and mash them together, adding the cold fish sauce left from dinner, and moistening the mixture with the broth. Crush the eggs with a fork and add them, dusting in a teaspoonful of white pepper and the same of salt mixed together (also, if liked, a saltspoonful of mace). Then stir in two ounces of butter, and a tablespoonful of minced parsley. Lastly, add a tablespoonful of milk

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