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Fish Pudding
Fish
Historic

Fish chunks with seasoning and onions, in paste, boiled (Soyer 1845, etc)


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

256. Fish Pudding.- Take two pounds of cod fish, cut in slices about the size of five-shilling pieces, half an inch thick; fill the bowl with the paste, as usual, lay some of the fish on the bottom, season with salt, pepper, a little chopped parsley, onions, a little flour and pieces of the liver, if any, then the fish, and so on until full; add a gill of milk or water, shake it well, tie up, and boil one hour, and serve. A little bay leaf and thyme may be added, if handy.

All fish may be done the same way, varying the flavour according to taste,

257. Fish Pudding, a plainer Way.- Cut one pound of any fish in small pieces, season with salt and pepper on a dish, a little flavour; mix well, put in the paste with a gill of water, and if you have a wine-glass full of any fish sauce, add it, cover up, boil one hour, and serve.

258. Mackerel Pudding.- Cut off the heads of two mackerel, cut each one in four pieces, keeping the roe in; fill the pudding with the pieces, season with salt, pepper, a little chopped onions and fennel, add a gill of water, boil one hour, and serve with fennel sauce over.

259. Eel Pudding.- Cut in long pieces, season with salt, pepper, chopped onions, parsley; add a gill of water; wine or beer is very good, and proceed as for the others.




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