Fish Pudding

Ingredients

• one ounce and a half of butter
• one egg
• haddock
• potatoes
• salt
• pepper
• a few grains of Cayenne pepper

Method

1. 1

   Boil the potatoes for 20-45 minutes.

2. 2

   Drain and sprinkle with salt, then steam until mealy.

3. 3

   Boil the haddock, remove bones, and cut into small pieces.

4. 4

   Sift the potatoes and mix with haddock, adding salt, pepper, Cayenne, butter, and beaten egg to form a paste.

5. 5

   Shape on a buttered tin and bake for 15 minutes until pale brown.

6. 6

   For the sauce, mix butter and flour, add salt, water, and cream, then stir until smooth.

7. 7

   Boil eggs, chop, and mix into the sauce.

8. 8

   Serve the fish pudding with the sauce.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 84. The excerpt below is the record exactly as published.

Fish Pudding. 2 1 5 10. When we think the potatoes are sufficiently done, we take a steel fork and try the potatoes, to see if they are tender all through. 11. When they are quite boiled, we drain off all the water from the saucepan, and sprinkle the potatoes with a little salt. 12. We put on the lid of the saucepan, and stand it by the side of the fire to steam the potatoes until they have become quite mealy and dry. 13. We should shake the saucepan every now and then, to prevent the potatoes from sticking to the bottom. 14. When the haddock is sufficiently boiled, we take it carefully out of the fishkettle. 15. We take a sharp knife, and cut off the head and tail of the fish. 16. We skin the fish from the head to the tail. 17. We cut up the fish and take out all the bones. 18. We cut the fish up into small pieces the size of dice, and put them in a large basin. 19. When the potatoes are steamed, we take them out of the saucepan with a spoon. 20. We have a wire sieve ready standing over a large plate. 21. We rub the potatoes quickly through the sieve with a wooden spoon. N.B. — The potatoes when sifted should be of the same weight as the fish. 22. We add the sifted potatoes to the haddock, and mix them well together with a wooden spoon. 23. We add salt and pepper, and a few grains of Cayenne pepper to taste. 24. We put in one ounce and a half of butter. 25. We take one egg

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