Fish Pudding
(Kate B. Vaughn)
| For Pudding 2 lbs. cooked fish 1 cupful milk 1 tablespoonful flour 1 tablespoonful Crisco 2 eggs Salt and pepper to taste 1/4 teaspoonful onion juice 1 tablespoonful Worcestershire sauce Cream sauce | For Sauce 3 tablespoonfuls flour 3 tablespoonfuls Crisco 1 slice carrot 1 slice onion 1 slice celery 1 blade of mace 1 bay leaf 6 whole peppers 1 sprig of parsley 1/4 teaspoonful salt 1 cupful thick cream |
For pudding. Boil fish in boiling salted water till done. Shred or break in small pieces, and free from skin and bone. Blend Crisco and flour in a saucepan over fire, add milk and stir till boiling, remove from fire, add eggs well beaten, seasonings, and mix well. Turn into Criscoed fireproof dish, cover with greased paper, set in warm water, and bake in moderate oven for thirty minutes. Serve with the sauce, potato balls, and chopped parsley.
For sauce. Blend Crisco and flour in a pan over fire, add vegetables, mace, bay leaf, peppers, parsley, milk, and simmer for thirty minutes. Strain, return to pan, add salt, allow to heat, then add cream and it is ready to serve.