Fish Croquettes
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
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 Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). 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.
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Ingredients
Method
- Ingredients--1 lb.
- of cooked fish (haddock, cod, ling, or hake are the best for the purpose).
- 1 oz.
- of butter.
- 2 or 3 eggs.
- Pepper and salt.
- Some white crumbs.
- Parsley.
- 1 lb.
- of boiled potatoes.
- Method.--Rub the potatoes through a sieve.
- Break the fish into flakes, removing the bones.
- Mix the fish and potatoes together;
- blend them thoroughly with the butter, pepper, salt, and a well-beaten egg.
- Form the mixture into balls or cakes.
- Egg and bread-crumb them, and fry them in hot fat (see French Frying).
- Serve on a folded napkin, and garnish with fried parsley.