Fish Pudding

Ingredients

• 1 lb. of any kind of white fish
• 4-ozs. ATORA
• 2 ozs. Breadcrumbs
• 1 teaspoonful finely-chopped Parsley
• 3 pint Milk
• 2 Eggs
• A few drops of Anchovy Essence
• Salt and pepper

Method

1. 1

   Free the fish from skin and bones, and pound it well with the suet.

2. 2

   Add the breadcrumbs, parsley, salt and pepper, anchovy essence, and mix well.

3. 3

   Beat the eggs slightly, add the milk or fish stock and stir into the mixture.

4. 4

   Have ready a well-greased plain mould or basin, put in the mixture and cover with greased paper, and steam gently for nearly 1.5 hours.

As published

This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 14. The excerpt below is the record exactly as published.

FISH PUDDING. INGREDIENTS.—1 Ib. of any kind of white fish—or half Aberdeen filleted Haddock and half white fish. 4-ozs. ATORA. 2 ozs. Breadcrumbs. 1 teaspoonful finely-chopped Parsley. 3 pint Milk, or stock made from fish bones. 2 Eggs. A few drops of Anchovy Essence (if only white fish is used). Salt and pepper

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