Steamed Fish Pudding

Ingredients

• 1 lb. cold Cooked Fish
• 4 ozs. Dreallecriiipe
• 3 ozs. Margarine
• 1 Egg
• 1 gill Milk
• 1 heaped tablespoonful Bisto
• 1 tablespoonful chopped: Parsley
• Pepper

Method

1. 1

   Place the bread-crumbs in a basin, rub into them the margarine, and add a little pepper.

2. 2

   In a separate basin beat the egg to a light froth and add the Bisto and milk.

3. 3

   Next add the parsley and the fish, broken into small pieces, and again mix well.

4. 4

   Put the mixture into a greased basin and steam for one hour.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 8. The excerpt below is the record exactly as published.

pepper to the bread, and mix well. Put the stuffing into the fish, sew it up, and sprinkle over the Bisto. Put the tail through the eyeholes, brush over with milk and sprinkle with the bread-crumbs. Melt the dripping in a tin, put in the fish and bake for twenty or thirty minutes. 34 oe - Makes the Dish « just Perfect” a FISH PIE INGREDIENTS ~ $1b. cold Fish or tinned Fish 1 ld. Mashed Potatoes 2 ozs. Margarine 1 heaped tablespoonful Bisto 1 gill Milk Salt und Pepper - METHOD—Remove the bone and skin from the fish, place a _ layer of the fish in a pie-dish, and melt and pour over the mar- | garine. Sprinkle over half the Bisto and a pinch of pepper. _ Stir the milk and potatoes well together, pile them upon the fish and smooth with a knife. Sprinkle over the remainder of the Bisto and bake in a rather quick oven for half-an-hour. Serve hot. B® ©8 & 8 & DB FISH CURRY ) INGREDIENTS 1 lb. White Fish lL oz. Margarine 1 oz. Curry Powder 3 ozs, Rice 1 small Onion (chopped) 1 tablespoonful Bisto 1 tables poonful Vinegar 4 pint Water METHOD—Place the fish in a saucepan, pour over the water, and boil for ten minutes. Remove the bone and skin, and divide the fish into small pieces. Rinse out the saucepan, melt in it the margarine, and stir in the Bisto, onion, and curry powder. ‘Strain over the liquid in which the fish was boiled - and add the fish and the vinegar. Simmer for half-an-hour. _ Serve with boiled rice. 35 ———— BISTO SRC MTae Grospainee FISH CAKES INGREDIENTS 1 1b. cold Fish $ lb. cold Potatoes 1 Egg 2 dessertspoonfuls cold Sauce 1 oz. Margarine Bread-crumbs j 2 teaspoonfuls Parsley 1 teaspoonful Bisto Salt and Pepper METHOD—Remove all skin and bones from the fish, and chop it in pieces. Put the potatoes through a sieve. Melt the margarine in a pan and stir in the fish, potatoes, parsley, Bisto and sauce. When thoroughly mixed turn out on to a plate, and cut into equal portions. Make each portion into a round cake, coat with egg and bread-crumbs. Fry in hot fat and drain on paper. Garnish with parsley. Serve hot. aoe ef ee A = STEAMED FISH INGREDIENTS ‘ 1 lb. cold Cooked Fish PUDDIN G 4 ozs. Dreallecriiipe’ J 3 ozs. Margarine 1 Egg 1 gill Milk 1 heaped tablespoonful Bisto 1 tablespoonful chopped: Parsley

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