Fish Pudding. No. 3.

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

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

Ingredients (13)

1 lb. of turbot or of any kind of cooked fish, even Findon haddocks. ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]

1/2 large potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 tablespoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
2 whole raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For the alternative method

a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 oz butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]

For lining the mould

browned bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For flavouring the fish

lobster, or crab, or oyster, or essence of these ↝ Lobster [Shellfish]

Instructions (10)

Boil 1/2 large potatoes, mash them, and add 1 oz. of butter and 1 tablespoonful of cream, pepper, salt, and a grate of nutmeg, also 2 whole raw eggs.
Mix them in well with the fish.
Steam 1 hour in a mould, or bake in the oven.

Alternative Method

The potatoes are well boiled and put through a sieve, and to them you add a little cream and 1 oz butter.
Whilst this is still warm beat in 4 yolks of egg, one at a time.
The mould is a plain one, buttered, and lined with browned bread-crumbs.
Into this put a layer of potatoes 1 inch thick.
Fill the mould, with fish and mashed potatoes all mixed up together, the fish being flavoured with lobster, or crab, or oyster, or essence of these.
Steam 2 hours.

Serving Suggestion

Serve a sauce to correspond in flavour, in the sauce boat.

Original Text

Fish Pudding. No. 3. (Mrs. Brinklee.)
1 lb. of turbot or of any kind of cooked fish, even Findon haddocks.
Boil ½ large potatoes, mash them, and add 1 oz. of butter and 1 tablespoonful of cream, pepper, salt, and a grate of nutmeg, also 2 whole raw eggs. Mix them in well with the fish, and steam 1 hour in a mould, or bake in the oven.
The same mixture fried is good as fish cutlets or croquettes.
Another copy says: The potatoes are well boiled and put through a sieve, and to them you add a little cream and 1 oz. butter. Whilst this is still warm beat in 4 yolks of egg, one at a time.
The mould is a plain one, buttered, and lined with browned bread-crumbs. Into this put a layer of potatoes 1 inch thick.
Fill the mould, with fish and mashed potatoes all mixed up together, the fish being flavoured with lobster, or crab, or oyster, or essence of these.
Steam 2 hours.
Serve a sauce to correspond in flavour, in the sauce boat.

Notes

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