Steamed Fish Shape

Ingredients

• i Haddock (about 1j lb.)
• 3 Ozs. Bread Crumbs
• i Teacupful Milk
• 3 Eggs
• pepper, salt and lemon
• one tablespoonful melted butter

Method

1. 1

   Boil the fish; then chop it up very finely; put crumbs in a bowl; heat the milk and pour it over; then add one tablespoonful melted butter; add the fish, pepper, salt and lemon; drop in the yolks of the eggs; beat up the whites very stiffly, and stir them in gently; butter a tin mould; line with a piece of paper; fill three-quarters full with the mixture; cover with buttered paper, and steam one hour very gently.

2. 2

   Serve with white sauce; garnish with parsley and cut lemon.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 4. The excerpt below is the record exactly as published.

STEAMED FISH SHAPE. Ingredients. i Haddock (about ij lb.). 3 Ozs. Bread Crumbs, i Teacupful Milk. Method. Boil the fish ; then chop it up very finely ; put crumbs in a bowl ; heat the milk and pour it over ; then add one tablespoonful melted butter ; add the fish, pepper, salt and lemon ; drop in the yolks of the eggs ; beat up the whites very stiffly, and stir them in gently ; butter a tin mould ; line with a piece of paper ; fill three-quarters full with the mixture ; cover with buttered paper, and steam one hour very gently. Serve with white sauce ; garnish with parsley and cut lemon. 3 Eggs

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