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Kent Twice Laid


Mashed potato and fish balls, dipped in egg, rolled in breadcrumbs and fried.

A contributor to the 'New Monthly Magazine' of 1849 says; "May 29: Had some twice laid for dinner, could not make out what it was composed of, seemed to be odd ends of rope yarn chopped up, shall think twice before I attempt it again."

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

229. TWICE LAID (Kent)

Take remains of cold salt fish. Tear it into flakes; mix it with double its quantity of mashed potatoes. Moisten with milk; season with pepper and salt, roll into balls; dip them in egg; roll them in bread crumbs, and fry them brown. Drain and serve on a folded napkin.

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