LXXVIL— Pulled Fish
From A Lenten cookery book (1876).
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A historical recipe
A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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a spoonful of cream
Method
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- Pull the remains of any cooked fish with a fork, put into a stewpan with a little butter, pepper, and salt, and a spoonful of cream;
- when quite hot, dish, brown over with bread crumbs, and serve.