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A Dutch Fricandelle.
Breakfast Dish Of Beef
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FISH PUDDING(Fish.) - (The Art Of Living In Australia)
1/2 lb. Blue Cod--5d.
1 lb. Potatoes--1d.
1 oz. Butter--1d.
Pepper and Salt--1d.
Time--Half an Hour
Use cold fish and potatoes, if there are any in the larder; if not,
boil a piece of blue smoked cod in some water for five minutes. Flake
it up free from skin and bone and put it into a basin; mash up
the potatoes and mix them in with the pepper and salt. Bind into a
paste with an egg; rub some dripping on a baking sheet, turn the
mixture on to it and shape into the letter S, brush over with egg or
milk, and bake till brown. Slip it off on to a hot dish, and garnish
Norwegian Fish Pudding.Parboil the egg-plant and cut in half. Scrape out some of the inside
and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes.
Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper
to taste. Fill the halves with the mixture; sprinkle with bread-crumbs
and bits of butter. Put in a baking-dish with a little stock and bake.
Fish PuddingMake a plain paste by mixing quarter of a pound of lard
or sweet drippings, (cost three cents,) with half a pound of flour,
(cost two cents,) a teaspoonful of salt, and just water enough to make a
stiff paste; roll it out; line the edges of a deep pudding dish with it
half way down; fill the dish with layers of fresh codfish cut in small
pieces, using two pounds, (cost twelve cents,) season each layer with
salt, pepper, chopped parsley, and chopped onions, using one
tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a
saltspoonful of thyme, four ounces of onion, and half an ounce of
parsley, (cost five cents;) fill up the dish with any cold gravy, milk,
or water, cover with paste, and bake fifteen minutes in a quick oven;
finish by baking half an hour in a moderate oven; serve hot.
With bread the dinner will cost twenty-five cents.
Fish PuddingPound fillets of whiting with a quarter of a pound of butter; add the
crumb of two penny rolls, soaked in cold milk, pepper and salt, with
seasoning according to the taste. Boil in a mould one hour and a
quarter, and then turn it out, and serve up with sauce.
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