Little Fish Puddings

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Yield
6.0 puddings
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Pick off the flesh carefully from the haddock.
  2. Pound the haddock flesh and pass it through a sieve.
  3. Add the well-beaten egg to the haddock mixture.
  4. Mix all with the stiffly whipped cream.
  5. Flavour the mixture with a little salt, white pepper, and just a dash of mace.
  6. Steam for 1/2 hour in little cups.
  7. Turn out the puddings.
Original Text
Little Fish Puddings. These require one haddock, the size they call in Aberdeen “for boiling,” for 6 of them. Pick off the flesh carefully, pound and pass it through a sieve, add 1 egg well beaten. Mix all with ½ lb. of cream whipped stiff, flavour the mixture with a little salt, white pepper, and just a dash of mace. Steam ½ hour in little cups and turn out.
Notes
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