Merlin Cream

Ingredients

• 1 whiting
• 2 yolks of egg
• ½ teaspoonful chopped parsley
• 1 white of egg
• 1 teaspoonful lemon juice
• 2 gills milk
• Salt and pepper

Method

1. 1

   Boil fish and flake when cold, freeing it from all skin and bones.

2. 2

   Add to this chopped parsley, lemon juice, and seasoning.

3. 3

   Grease three small moulds, pile fish lightly into these, beat well yolks and white together, add to these milk.

4. 4

   Fill up moulds with this custard, cover with greased paper, and steam till firm.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 67. The excerpt below is the record exactly as published.

MERLIN CREAM. DAINTY INVALID FISH DISH. t whiting. I 2 yolks of egg. £ teaspoonful chopped parsley. i white of egg. j teaspoonful lemon juice. | 2 gills milk. Salt and pepper. Boil fish and flake when cold, freeing it from all skin and bones Add to this chopped parsley, lemon juice, and seasoning. Grease three small moulds, pile fish lightly into these, beat well yolks and white together, add to these milk. Fill up moulds with this custard, cover with greased paper, and steam till firm. Miss Hunter, Lenzie. FISH WITH CUSTARD. lbs. white fish. 1 dessertspoonful of flour. 1 teaspoonful of butter. 1 teacupful of milk. Pepper and salt. Get 1 1 lbs. of 'fish — whiting or haddock, — wash well, and if small fish put whole, and if large cut into three or four pieces, and put into a pie dish. Mix in a bowl i dessertspoonful of flour 1 teaspoonful of butter, i egg well beaten i teacupful of milk, a little pepper and salt. Pour over the fish in the pie dish, put in a moderately hot oven for half an hour, or on a toaster in front of the fire for the same length of time. Miss Morton, Samaritan Hospital, Glasgow. STEAMED WHITING. 1 whiting, sol?, or haddock, filleted. Lemon juice. Piece of butter. Salt and pepper. Butter a plate and lay the fish fillets on it, sprinkle them with lemon juice, salt, and pepper. Put another buttered plate on the top, and set on the top of a saucepan with boiling water and steam for 20 or 30 minutes, according to thickness of fish If the fish is not filleted it is certainly better to have it skinned. This fish is generally served with the liquid poured round for sauce. Mrs. Watson, 130 Holland Street, Glasgow. CHICKEN CREAM. i lb raw chicken. I 5 gill cream, i egg. | | oz. butter. i whipped white of egg

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