Minced fish with breadcrumbs, onion, herbs and egg, rolled in crumb and fried, then stewed in fish-stock.
Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);
RISSOLE OF FISH. - E. R
Pick from the bones and skin any kind of cold fish, weigh it, and add one-third of grated bread-crumbs, a little cold melted butter, a small onion, previously boiled and finely minced, pepper, salt, and the whites of two eggs to bind it together; mix it well and make it into a flat oval shape, fry it on both sides; then stew it in some veal-broth, or water boiled in the frying pan after the fat has been poured off, with the bones of the fish, an onion, and some pepper; strain and thicken the sauce, adding to it any kind of fish sauce at hand.
See: Fish Fingers, Fish Cakes
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