The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee



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





Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats