D Adgerie
From A manual of homoeopathic cookery (1846).
Source and licence
From A manual of homoeopathic cookery (1846), printed page 49, digitised by the Internet Archive: https://archive.org/details/64320960R.nlm.nih.gov
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- three pounds of haddocks
- one pound of chopped suet
- a pound of butter
- a tablespoonful of flour
- four hard boiled eggs
- four whites
Method
- Boil a large cupful of rice ;_take a haddock or any white fish which has been boiled, mince it, and mix four hard boiled eggs with it, put a large piece of butter in a stewpan, put in the fish, eggs, and rice, let them get quite hot, season with salt, and serve it tip neatly on a dish, with melted butter.
- A Silts;
- il UTE FOR FORCE-MEAT.
- Take three pounds of haddocks, skin and dry them, take the meat from the bone and pound it in a stone mortar, with one pound of chopped suet and quarter of a pound of butter ;
- when quite smooth mix four whites and eight yolks of eggs, a tablespoonful of flour, a full half-pint of cream, and a little salt ;
- this can be made into small balls, which are boiled in water, or in a large pudding for three hours.