Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Fish Loaf
Fish

Flaked fish formed into a loaf, bound with egg and, usually, with breadcrumb. Served cold.


Original Receipt from the 'Dover Express' - Friday 04 December 1896

FISH LOAF. -Take the " left over" of baked fish, remove everything meatable [sic]; where there is no stuffing use a few crumbs; to each pint of fish and crumbs use one cupful of milk and two beaten eggs; season the custard with salt, pepper, and herbs, if liked; mix with the fish, pack in moulds, and steam or bake until firm like a custard.




Original Receipt in the 'Taunton Courier, and Western Advertiser' - Saturday 19 January 1946

FISH LOAF Ingredients: large cups cooked cod or other white fish. large cup fine breadcrumbs, 1 tablespoon chopped parsley. few drops of lemon essence, salt and pepper, few capers (if liked), a reconstituted egg. Flake the fish with a fork removing skin and bones. Mix well with the crumbs, lemon essence, parsley and seasoning, and lastly, beat in the egg. Pack into a greased basin and steam for one hour. Turn out and serve with white sauce.




Ministry of Food fish loaf
Gloucester Citizen - Tuesday 10 August 1948





MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats