|
|
 Minced fish with breadcrumbs, onion, herbs and egg, rolled in crumb and fried, then stewed in fish-stock.  Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807); RISSOLE OF FISH. - E. R Pick from the bones and skin any kind of cold fish, weigh it, and add one-third of grated bread-crumbs, a little cold melted butter, a small onion, previously boiled and finely minced, pepper, salt, and the whites of two eggs to bind it together; mix it well and make it into a flat oval shape, fry it on both sides; then stew it in some veal-broth, or water boiled in the frying pan after the fat has been poured off, with the bones of the fish, an onion, and some pepper; strain and thicken the sauce, adding to it any kind of fish sauce at hand. See: Fish Fingers, Fish Cakes  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● 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 ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |