Flaked fish with mashed potato, sometimes bound with egg, formed into patties, rolled in crumb and fried.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
258. INGREDIENTS: The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread crumbs and cold potatoes,1/2 teaspoonful of parsley, 1 egg, bread crumbs.
Mode: Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with egg, cover with bread crumbs, and fry of a light brown; strain the gravy, pour it over, and stew gently for 1/4 hour, stirring it carefully once or twice. Serve hot, and garnish with slices of lemon and parsley.
Time: -1/2 hour, after the gravy is made.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
181. FISH CAKES (Middlesex) Break up very fine any remains of cold fish, having carefully boned and skinned it. Pass through a sieve any cold potatoes, and mix an equal quantity of them with the fish. Moisten with any melted butter left over, or with a well-beaten egg, add a few bread crumbs to make the mixture firm. Season with pepper and salt. Make the mixture into balls or small round cakes. Roll in egg and bread crumbs, as for frying fish, and fry a hght brown. Garnish with parsley and lemon.
See: Boiled Fish Cakes, Fish Fingers
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