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Fish and Custard

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Boil up the trimmings of your fish with milk, pepper and salt.
  2. Strain it and add the yolks of eggs till you get a good custard.
  3. Pour the custard into a mold, and lay in it your fish, which must already be parboiled.
  4. If you have cold fish, flake it, and mix it with the custard.
  5. Put the mold in a double saucepan.
  6. Steam it for three quarters of an hour.
  7. Turn it out, and garnish with strips of lemon peel, and if you have it, sprigs of fennel.