Gefarceerde Snock (Baked Pike and Eel Pudding)

Ingredients

• a pike about two pounds
• half a pound of eels
• four ounces of pounded coarse biscuits
• half a chopped onion
• the yolk of three eggs
• pepper
• salt
• a suspicion of nutmeg
• melted butter
• some breadcrumbs
• a couple of glasses of hock

Method

1. 1

   Boil pike and eels, skin and bone them, mince, and mix with biscuits, onion, egg yolks, and seasonings.

2. 2

   Shape into a fish, place on a buttered dish, pour melted butter and breadcrumbs over, add hock to the pan, and bake for 30-45 minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 90. The excerpt below is the record exactly as published.

Gefarceerde Snock. (Baked Pike and Eel Pudding.) Boil a pike about two pounds in weight, and half a pound of eels. When cold skin and bone them (be careful in doing the latter), and put them twice through the mincing machine ; add four ounces of pounded coarse biscuits, half a chopped onion, the yolk of three eggs well beat in pepper and salt, and a suspicion of nutmeg. Mix all the above thoroughly, and shape in the form of a fish, and imitate the scales with a sharp knife, and place on a well-buttered dish. Pour melted butter over the fish, and strew some breadcrumbs on it. Put a couple of glasses of hock

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