Kromeski of Fish

Ingredients

• ½ lb. cold fish (chopped finely)
• ¼ oz. butter
• ½ oz. flour
• ¼ gill milk
• 1 tablespoonful cream
• Squeeze of lemon
• Cayenne and salt to taste
• Some thin slices of fat bacon
• Frying batter

Method

1. 1

   Chop the fish finely, make a sauce of the butter, flour, and milk, boil it well, add the cream and seasoning and boil again.

2. 2

   Remove the sauce from the fire and add the fish, and let the mixture cool.

3. 3

   Make it up into cork shapes, roll each piece into a thin slice of bacon, fasten it with a skewer, dip into batter and fry a nice pale colour.

4. 4

   Dish up in a pyramid and garnish with fried parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 13. The excerpt below is the record exactly as published.

oz. flour Salt 1 oz. butter INGREDIENTS. White of one egg £ gill warm water Frying fat METHOD. Fillet the plaice and cut it into convenient sized pieces. Put the flour and salt into a basin, add the butter melted, and sufficient warm water to make a thick batter, beat until quite smooth, then add the white of the egg beaten to a stiff froth ; mix lightly, cover the pieces of fish with the batter, and fry in the hot fat until a nice golden brown. Drain on soft kitchen paper. Arrange in a circle on a hot dish, and serve with fried parsley in the centre. 39 No. 88. KROMESKIES OF FISH. INGREDIENTS. \ lb. cold fish (chopped finely) ^ oz. butter \ oz. flour ^ gill milk 1 tablespoonful cream Squeeze of lemon Cayenne and salt to taste Some thin slices of fat bacon Frying batter

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