Fish Pudding. No. 2—Findon Haddock.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Findon Haddock ↝ Fish, haddock, raw [Finfish and Shellfish Products]
1 hour in cold water ↝ Water, tap [Tap water]
cold water to come to the boil ↝ Water, tap [Tap water]
well boiled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
1 oz. of warmed butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dessertspoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 whole egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (5)

Soak the fish 1 hour in cold water, drain them, then put them on again in cold water to come to the boil, and boil for 10 minutes; then drain them again.
Mash the well boiled potatoes with 1 oz. of warmed butter; add a dessertspoonful of cream and 1 whole egg.
Bone the fish, pull it in small bits, and mix with mashed potatoes, adding a little pepper only.
Fill a buttered pie dish, rough top of the padding with a fork and brown it in oven or in a Dutch oven before the fire.
Bake 1/2 hour. It should come up a nice brown.

Original Text

Fish Pudding. No. 2—Findon Haddock. (Isa. Emslie. 1889.)
A teaspoon “make out.”
Soak the fish 1 hour in cold water, drain them, then put them on again in cold water to come to the boil, and boil for 10 minutes; then drain them again.
You must have ready some well boiled potatoes, mash them with 1 oz. of warmed butter; add a dessertspoonful of cream and 1 whole egg. 
Bone the fish, pull it in small bits, and mix with mashed potatoes, adding a little pepper only. Fill a buttered pie dish, rough top of the padding with a fork and brown it in oven or in a Dutch oven before the fire.
Bake ½ hour. It should come up a nice brown.

Notes

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