Cheap recipes for fish cookery / prepared by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: Cheap recipes for fish cookery / prepared by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    Fish Pasties and Patties. One pound of Fish. Half pound of Potatoes. One teaspoonful of chopped Parsley. One teaspoonful of chopped Onions.. A little Sweet Herbs. One pound of Flour. Five ounces of Fat. One teaspoonful of Baking-powder. First make the paste. Rub the fat well into the flour, then add the baking-powder, a pinch of salt, and enough cold water to mix it into a stiff paste. Flour a board and roll out the paste two or three times, then cut it out into round pieces with a saucepan-lid or a cutter. Cut up the fish and potatoes into small pieces and place a little fish and potato on each piece of paste, sprinkle over this a little of the chopped parsley, onion, herbs, pepper and salt, and a few drops of fish liquor. Wet round the edge of the paste with cold water, fold it over and pinch the two edges together in plaits. Put these pasties on a baking sheet into the oven and bake for about half an hour. The same in- gredients will make patties. For these roll the paste out thin, line some patty pans with it, fill them with the fish, potato, and seasoning as above, cover over neatly with paste and bake about half an hour. Fish and Potato Salad. Ingredients. A tablespoonful of mashed Potato. A tablespoonful of Milk. Two tablespoonfuls of Salad Oil. One tablespoonful of Vinegar. Dessert-spoon of Mustard ready made. Pepper and Salt; a little Sugar. Cold Fish. Salad as in season. Mash the potatoes while they are warm, and stir to them the oil, vinegar, mustard, pepper, salt, sugar and milk; mix