Fish hashed in Paste

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for the hash
Instructions (4)
  1. Cut the fish into dice about three quarters of an inch square.
  2. Prepare white sauce the same as for fowls, leaving out the mushrooms and truffles.
  3. Add a little anchovy sauce to give it a good colour, and a pinch of cayenne pepper and salt.
  4. When the sauce is done, throw in the dice of fish, and when thoroughly hot serve it.
Original Text
Fish hashed in Paste. Cut the fish into dice about three quarters of an inch square; prepare white sauce the same as for fowls, leaving out the mushrooms and truffles; add a little anchovy sauce to give it a good colour, and a pinch of cayenne pepper and salt. When the sauce is done, throw in the dice of fish, and when thoroughly hot serve it. There should be a little more butter in the sauce than is commonly used in the white sauce for fowls.
Notes
—