Mrs Beetons Fish Recipes Revisited

Fish Cake

Leftover Fish
600ml (1 pint) Water
1 Onion
1 Small Bunch Sweet Herbs
Salt and Pepper to taste

Equal quantities of:
Breadcrumbs
Cold Potatoes
½ tsp Parsley

Coating:
1 Egg
Breadcrumbs

Remove the meat from the bones of the fish and add to the head and fins, into a saucepan with the water.
Add salt and pepper, the onion and herbs and simmer slowly for about 2 hours
Chop the fish finely and mix well with breadcrumbs and cold potatoes, adding the parsley and seasoning
Form into a cake or individual cakes, with the white of an egg
Brush with egg yolk, cover with breadcrumbs and fry of a light brown
Strain the stock, pour over and simmer gently for 15 minutes, stirring it carefully once or twice.
Serve hot and garnish with slices of lemon and parsley.

Time: 30 minutes, after the sauce is made.

FISH CAKE.

258. INGREDIENTS - The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg, bread crumbs.

Mode - Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with egg, cover with bread crumbs, and fry of a light brown; strain the gravy, pour it over, and stew gently for 1/4 hour, stirring it carefully once or twice. Serve hot, and garnish with slices of lemon and parsley.

Time - 1/2 hour, after the gravy is made.

Mrs BeetonRecipes

Mrs Beetons Fish Recipes Revisited

Fish Cake

Mrs Beeton
Recipes