Fish Pudding

Ingredients

• Some cold fish, any kind
• Twice the quantity cold boiled potatoes
• Pepper, salt, and cayenne
• A little butter or dripping
• A little egg or milk

Method

1. 1

   Remove all the bones and skin from the fish and mince it, then rub the potatoes through a wire sieve with a wooden spoon, or mash them very finely with a fork, add to fish, with enough pepper, salt, and cayenne to flavour nicely; then add 0.5 oz. of butter to each pound of mixture (dissolved), and enough milk or egg just to moisten (it must not be too damp); thoroughly grease a fancy pudding mould, and throw into it some brown bread crumbs, put in the mixture, carefully pressing it into the mould, put on the top a few bits of butter and bake 20 minutes; turn out and garnish with parsley.

2. 2

   Serve with egg sauce.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 26. The excerpt below is the record exactly as published.

FISH PUDDING. Some cold fish, any kind Twice the quantity cold boiled potatoes Pepper, salt, and cayenne A little butter or dripping A little egg or milk

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