FISH CAKE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

for the cake

The remains of any cold fish ↝ Fish, raw [Fish]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
1 faggot of sweet herbs
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
equal quantities of bread crumbs and cold potatoes ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
equal quantities of bread crumbs and cold potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
1/2 teaspoonful of parsley ↝ Parsley, raw [Not included in a food category]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for the gravy

1 pint of water ↝ Water, tap [Tap water]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
the fish, which latter put, with the head and fins ↝ Fish, raw [Fish]

for serving

slices of lemon ↝ Lemon, raw [Citrus fruits]
parsley ↝ Parsley, raw [Not included in a food category]

Instructions (15)

Pick the meat from the bones of the fish.
Put the fish bones, 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.
Mix the chopped fish well with bread crumbs and cold potatoes.
Add the parsley and seasoning.
Make the whole into a cake with the white of an egg.
Brush the cake over with egg.
Cover the cake with bread crumbs.
Fry the cake until it is a light brown.
Strain the gravy.
Pour the strained gravy over the cake.
Stew gently for 1/4 hour, stirring it carefully once or twice.
Serve hot.
Garnish with slices of lemon and parsley.

Original Text

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.

Notes

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