Fish Pudding

Ingredients

• 1-Ib. of any kind of White Fish
• or half Aberdeen filleted Haddock
• 4-0z. Shredded ATORA
• 2-oz. Breadcrumbs
• | teaspoonful finely chopped Parsley
• 4-pint Milk, or Stock made from fish bones
• 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

   Put in a well-greased mould, cover with greased paper, and steam gently for nearly 1.5 hours.

5. 5

   Serve with anchovy, eggs, or melted butter sauce.

As published

This recipe was extracted from The Atora book of tested recipes (1930) by Hugon & Co, page 15. The excerpt below is the record exactly as published.

FISH PUDDING 1-Ib. of any kind of White Fish, or half Aberdeen filleted Haddock and half White Fish. 4-0z. Shredded ATORA. 2-oz. Breadcrumbs. | teaspoonful finely chopped Parsley. 4-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.