Rissoles of Cooked Fish

Ingredients

• Any cooked rich light fish
• an equal quantity of bread-crumbs
• some butter
• an onion chopped very fine
• a sprig of parsley
• pepper and salt
• sufficient beaten egg to bind it

Method

1. 1

   Pick all the meat from the bones, pound it in a mortar, or pull it to pieces with a silver fork, mix it well with an equal quantity of bread-crumbs and some butter, season it with an onion chopped very fine, and a sprig of parsley and pepper and salt.

2. 2

   Mix with it sufficient beaten egg to bind it, make it up into flat and rather small cakes, and fry the rissoles with butter or lard.

3. 3

   When they are dished, dredge into the fryingpan flour enough to absorb the grease, stir in a very little water, add pepper and salt, and any flavouring that is liked, pour the gravy round the rissoles, and serve them very hot.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 11. The excerpt below is the record exactly as published.

RISSOLES OF COOKED FISH. ANY cooked rich light fish are especially good for the purpose, and even cold salt fish will do, on account of its savouriness. Pick all the meat from the bones, pound it in a mortar, or pull it to pieces with a silver fork, mix it well with an equal quantity of bread-crumbs and some butter, season it with an onion chopped very fine, and a sprig of parsley and pepper and salt. Mix with it sufficient beaten egg to bind it

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