Pish Cutlets

Ingredients

• two ounces of butter
• a teaspoonful of essence of anchovies
• a quantity of chopped herbs
• a seasoning of pepper
• a seasoning of salt

Method

1. 1

   Cutlets may be cut from almost any white fish.

2. 2

   Put chopped herbs, shallot, pepper, and salt into a stewpan with butter.

3. 3

   Stir in essence of anchovies, cool, and lay over the cutlets.

4. 4

   Powder with fine bread-crumbs.

5. 5

   Cook before the fire or in an oven on buttered pans.

6. 6

   Serve with stewed green vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 514. The excerpt below is the record exactly as published.

Pish Cutlets. — Cutlets may be cut from almost any white fish ; they may be cooked or raw. Put a quantity of chopped herbs, a bit of shallot, and a seasoning of pepper and salt, into a stewpan with two ounces of butter. Stir in a tea-spoonful of essence of anchovie

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