A Fish Cake. Time—1 hour.
½ lb. cold cooked fish, 2 oz. bread-crumbs, 1 onion, ½ oz. butter; pepper and salt to taste; ½ gill milk or fish-liquor, 1 teaspoonful chopped parsley, 1 egg, raspings (see [page x].).
Cover a greased cake-tin with raspings; melt the butter in a saucepan; fry the minced onions and parsley in the butter; mince the fish and stir into the fried onion and parsley. Remove the saucepan from the fire, stir in the bread-crumbs, the milk or liquor, the beaten egg and seasoning; pour all into the cake-tin and bake in a moderate oven three-quarters of an hour. Turn out and serve with melted butter (see [page 40]).