Twice Laid

Name: Twice Laid
Ingredients: a pound of cold boiled or fried fish; six or eight well-boiled potatoes; a dessertspoonful of salad oil; a dessertspoonful of anchovy sauce; a tablespoonful of vinegar; a pinch or two of red pepper; the juice of half a lemon

From Anglo-Indian cookery at home, 1895

A good way to use leftover fish.

Presented as published in 1895. 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

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 4. The excerpt below is the record exactly as published.

Twice Laid. — Here is a favourite way of disposing of any fish “remainders” out yonder. Take a pound of cold boiled or fried fish ; bone it, and mash it up with six or eight well-boiled potatoes. Add a dessertspoonful of salad oil, a dessertspoonful of anchovy sauce, a table- spoonful of vinegar, a pinch or two of red pepper, and the juice of half a lemon

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