Kromeskies of Fish

Ingredients

• Cold fish (chopped finely) 1 lb.
• Butter 1 oz.
• Flour 2 tablespoonfuls.
• Milk ½ gill.
• Cream 1 oz.
• Cayenne and salt to taste.
• Cayenne and salt to taste.
• Some thin slices of fat bacon.
• Frying batter (p. 16).

Method

1. 1

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

2. 2

   Remove from fire, add fish, cool, shape into cork shapes, roll in bacon, fasten with a skewer, dip in batter, and fry until pale color.

3. 3

   Dish up in a pyramid and garnish with fried parsley.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 7. The excerpt below is the record exactly as published.

Kromeskies of Fish. i lb. 1 oz. 2 h grill- I tablespoonful. Cold fish (chopped finely) Butter Flour Milk Cream , Squeeze of lemon. Cayenne and salt to taste. Some tht7i slices of fat bacon. Frying- batter (p. i6). Chop the fish finely, make a sauce of the butter, flour, and milk, boil it well, add the cream and seasoning and boil again. Remove the sauce from the fire and add the fish, and let the mixture cool. Make it up into cork shapes, roll each piece in a thin slice of bacon, fasten it with a skewer, dip into batter and fry a nice pale colour. Dish up in a pyramid and garnish with fried parsley. Buttered Eggs. Eggs 2. Milk I tablespoonful. Butter I oz.

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