Fish Pudding

Ingredients

• Half a pound cooked or uncooked fish
• One egg
• Half-gill fish stock or milk
• One ounce bread crumbs
• One teaspoonful of finely-chopped parsley
• Two ounces suet
• Pepper and salt

Method

1. 1

   Remove the skin and scrape the flesh from the bones of the fish, put into a basin, and add the bread crumbs, finely-chopped suet, and parsley.

2. 2

   Add the beaten egg and the fish stock or milk; season.

3. 3

   Turn into a greased pudding bowl; cover with greased paper; steam for about twenty minutes.

4. 4

   Serve coated with egg or fish sauce.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 10. The excerpt below is the record exactly as published.

Fish Pudding* Half a pound cooked or un- 1 One egg. cooked fish. I Half-gill fish stock or milk. One ounce bread crumbs. One teaspoonful of finely- Two ounces suet. I chopped parsley. Pepper and salt

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