To Use Up Scraps of Fish

Name: To Use Up Scraps of Fish
Ingredients: Cooked fish (chopped); I, 2 or 3 eggs as required; i leaspoonful of cornflour (to each egg); 3 teacupful of milk (to each egg); A little Worcester or tomato sauce; Finely-chopped parsley (if liked); Seasoning

From The St. Mungo cookery book, 1904

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 10. The excerpt below is the record exactly as published.

TO USE UP SCRAPS OF FISH. Cooked fish (chopped). I, 2 or 3 eggs as required, i leaspoonful of cornflour (to each egg. ) 3 teacupful of milk (to each " egg). A little Worcester or tomato sauce. Finely-chopped parsley (if liked). Seasoning

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