Fish Pudding of a Haddock

Ingredients

• Haddock
• six potatoes
• 2 oz. of Butter
• Egg
• Cayenne

Method

1. 1

   Wash haddock in cold water, boil in salted water for fifteen minutes.

2. 2

   Remove head and tail, skin, and bone the fish.

3. 3

   Cut into small pieces.

4. 4

   Boil potatoes, dry, and rub through a sieve.

5. 5

   Mix potatoes with haddock, add pepper, salt, butter, and beaten egg.

6. 6

   Shape into a fish form, bake for fifteen minutes until brown, and serve with egg sauce.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 87. The excerpt below is the record exactly as published.

2 oz. of Butter. Flour. 1. Take some of the remnants of boiled turbot, soles, or any other kind of fish. 2. Pull them into small pieces with a fork, season with pepper and salt, and put them aside on a plate. 3. Put two ounces of butter in a saucepan, let it come to a light brown. 4. Add a tablespoonful of flour, stir well over a gentle fire. 5. Then add half a pint of hot milk, and keep stirring till the mixture thickens. 6. Add a teaspoon- ful of anchovy sauce, or a little Worcester sauce, a very small quantity of grated nutmeg, and just a dust of cayenne ; put the fish into the sauce, shake it gently until it nearly boils, and turn the whole on to a plate. When quite firm and cold, roll out the mince in bread icrmnbs into the shape of corks, flour them well, then kiip them into a beaten egg, and again roll them in bread crumbs, smooth them into shape with a knife, and fry in hot lard, at a temperature of 385°. Serve with fried parsley. Fish. 197 Precautions. — The pieces of fish should be about: the size of half-inch dice, and are easily removed from the bones, if done before the fish is cold. Do not attempt to form the croquettes till the mince is firm. FISH PUDDING OF A HADDOCK. Ingredients. Haddock. Fotatoes. Butter. Egg. Cayenne. 1. Wash your haddock in cold water. 2. Put it into boiling water with a little salt. 3. Let it be well covered. 4. Simmer for fifteen minutes. 5. When done take it up carefully. 6. Cut off the head and tail. 7. Skin it from the head to the tail. 8. Cut it and take out the bones. 9. The fish must be cut into small pieces the size of dice and put into a basin. 10. Boil six potatoes

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