Fish Pudding
From Culinary jottings, 1885
Serve in a simple mold, avoid intricate patterns.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 96. The excerpt below is the record exactly as published.
a good deal of butter {good butter please, not four-annas-a-cup-composition, — " I beg your pardon,") is necessary with, the mashed potato, with a little cream, or some fresh milk helped up with the yolk of an Q^g, and a few drops of anchovy sauce ; Ramasamy being at the same time entreated not to make the mould into a pretty pattern with quarters of hard-boiled egg, &c., an effect which cannot be achieved without free use of his finger and thumb. " Twice-laid," as this dish is called at Home, cannot be sent up better than in a simiole mould like mashed potato, streaked with a fork outside, and baked till it takes a pale brown tint. Chopped hard- boiled egg may be stirred into the fish and potatoes with advantage. The hest fish pudding
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