nut-freesoy-free
Pish Klbsse
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: 10d., exclusive of fish.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 517. The excerpt below is the record exactly as published.
Pish Klbsse. — Clear half a pound of un- cooked fish from skin and bone, and mince two ounces of fat bacon ; blend them together with a seasoning of salt, pepper, nutmeg, and parsley. Brown a shallot, minced finely in a stewpan, with three ounces of butter, and then stir in and mi.x over the fire for a few i Jnutes three ounces of bread-crumbs, two table-spoon- fuls of cream, and a couple of eggs
Cook this with the app: pantry check, scaling, and the assistant.