#14 Fish Pudding Take 1 lb. fish from which skin & bone has been removed, Chop 3 oz suet very fine with 3 oz bread crumbs. Pound the fish well in a mortar, chop it very finely, mix it well with the suet & crumbs 2 teaspoonfuls chopped parsley 2 teaspoons salt & ½ teaspoon […]
Tag: #fish
Burlington Vermont 1875 October 18th 1875 Salt Cod-Fish Hash Cod-fish – 1 cup Potato cubes – 2 cups Egg – 1 Butter 1 Tb. Salt & pepper Cook fish & potatoes together until potatoes are tender, drain & mash – add butter, salt and egg – beat well with fork – three minutes. Heat frying […]
Burlington Vermont 1875 September 2nd 1875 Cup Custards: One quart of Milk, four eggs, one cup of sugar, a salt-spoonful of salt. Boil the milk, beat the eggs with the sugar and salt till very light and add hot milk slowly. Pour into small cups which have been set in a dripping pan, the rule […]