Steamed Fish Cream

Ingredients

• 1 lb. uncooked fish
• 1 egg
• 1 oz. breadcrumbs
• 2 ozs. suet
• 1 teacupful fish stock or milk
• 1 teaspoon chopped parsley
• Pepper
• salt
• 1/2 pint parsley sauce

Method

1. 1

   Remove the skin and bones from the fish, mix with chopped suet, breadcrumbs, egg, parsley, fish stock, pepper, and salt.

2. 2

   Put into a greased pudding basin and steam gently for 45 to 60 minutes.

3. 3

   Serve with parsley sauce poured over.

As published

This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 1. The excerpt below is the record exactly as published.

Steamed Fish Cream. $lb. uncooked fish 1 egg loz. breadcrumbs 2ozs. suet 1 teacupful fish stock or milk 1 teaspoon chopped parsley Pepper and salt % pint parsley sauce

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