Little Fish Puddings

Ingredients

• two haddocks
• a little parsley
• two eggs
• the yolk of a third
• the white of the third egg
• some salt
• and pepper
• a pint and a half of water
• a bunch of parsley
• an onion
• a bit of toasted bread
• a tablespoonful of catsup
• half a tablespoonful of soy
• a little cayenne

Method

1. 1

   Bone and skin the haddocks, pound smooth.

2. 2

   Boil equal amounts of bread and milk with parsley, mix with fish, and sieve.

3. 3

   Add eggs and seasonings, form into sausages, flour, and boil for 15 minutes.

4. 4

   Serve with a brown sauce made from fish heads and seasonings.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 116. The excerpt below is the record exactly as published.

Little Fish Puddings. Bone and skin two haddocks : pound them smooth. Boil the same quantity of bread and milk as there is of fish, with a little parsley, mix it with the fish, and rub through a sieve ; put in two eggs and the yolk of a third, some salt and pepper; stir all w^ell together, and add the white of the third egg well beaten ; roll into the form of small sausages, flour these, and boil fifteen minutes in boiling salt and water. Have ready the following brown sauce to serve in the dish with them : — In a pint and a half of water boil the heads, fins, and bones of the haddocks, with a bunch of parsley, an onion, salt and pepper, and a bit of toasted bread ; when it has boiled nearly an hour, strain it, and thicken it with flour and butter ; add a tablespoonful of catsup, half a tablespoonful of soy, and a little cayenne

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