Stock Fish

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Stock Fish ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]
new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
powdered cinnamon ↝ Sugar, cinnamon [Sugars and honey]
mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (9)

Beat the fish with a sledge hammer on an iron anvil, or on a very solid smooth oaken block.
When reduced almost to atoms, take away the skin and bones.
Steep the remainder of the fish in milk and water until very soft.
Strain out the fish.
Put the fish into a soup-dish with new milk, powdered cinnamon, mace, and nutmeg.
Add the chief part cinnamon.
Make a paste round the edge of the dish.
Put the dish in a temperate oven to simmer for about an hour.
Serve up in the place of pudding.

Original Text

Stock Fish.
ARE very different from those we have just mentioned; they being dried in the frost without salt, are in their kind very insipid and are only eatable by the ingredients that make them so, and the art of cookery; they should be first beat with a sledge hammer on an iron anvil, or on a very solid smooth oaken block; and when reduced almost to atoms, the skin and bones taken aways, and the remainder of the fish steeped in milk and water until very soft; then strained out, and put into a soup-dish with new milk, powdered cinnamon, mace, and nutmeg; the chief part cinnamon; a paste round the edge of the dish, and put in a temperate oven to simmer for about an hour, and then served up in the place of pudding.

Notes

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