Sardine Fritters

Ingredients

• 1 tin sardines
• 2 eggs
• Flour
• Pepper

Method

1. 1

   Make a batter of the two eggs and flour, sprinkle the sardines with cayenne and juice of a lemon, dip each one in the batter and fry a golden brown.

2. 2

   Have your pan full of boiling clarified dripping.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 16. The excerpt below is the record exactly as published.

flour and a little salt, drop a teaspoonful of this into the fish while it is boiling, and boil for twenty minutes, and just before serving add the parsley. 61— FISH AND OYSTER PIE. 1 lb, cold fish J a bottle of oysters 1 cupful of white sauce 1 teaspoonful chopped par- Pepper and salt sley Breadcrumbs Puff paste Butter. Mode. — Pick the fish from the bones and put half into a well-buttered pie dish ; then put a layer of oysters, a little parsley, salt and pepper and half the white sauce j then add the remainder of the fish, oysters, white sauce, Fish. parsley, etc.; cover with breadcrumbs, place pieces of butter over the top. Eoll out the paste and cut it into narrow strips, twist and lay them across the top, then place some more strips the opposite way. Bake for fifteen or twenty minutes. TINNED FISH. On Stations and Inland towns where fresh fish of any hind is scarce, it is always handy to have a few recipes for making dishes of tinned Fish. 62— TINNED SALMON EISSOLES. 1 tin salmon 4 boiled potatoes 2 eggs Tablespoonful Anchovy A little butter Sauce A little milk Pepper and salt. Mode.— Boil the potatoes and mash them with a little butter and milk, then mix well with them the salmon and the whole of one egg and part of another, make into nice shaped balls and dip them in the remainder of the egg, which has been beaten up ; roll in bread crumbs and fry a golden brown. 63— SALMON SOUFFLE. 1 tin salmon A cupful of white sauce 3 eggs Cayenne and salt to taste And a little cold rice. Mode. — Pound the salmon in a mortar until quite smooth, then add the white sauce and rice, and mix well ; beat up the eggs separately, add the yolks, pepper and salt, then add the whites, beaten to a stiff froth, turn into a pie-dish and bake. 64— DEVILLED SAEDINES. 1 tin sardines

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