1263. Fish Cake
Take the meat from the bones of any kind of cold fish, and put the bones with the head and fins into a stewpan with a pint of water, a little salt, pepper, an onion, and a faggot of sweet herbs, to stew for gravy. Mince the meat, and mix it well with crumbs of bread and cold potatoes, equal parts, a little parsley and seasoning. Make into a cake, with the white of an egg, or a little butter or milk; egg it over, and cover with bread crumbs, then fry a light brown. Pour the gravy over, and stew gently for fifteen minutes, stirring it carefully twice or thrice. Serve hot, and garnish with slices of lemon, or parsley. These cakes afford a capital relish from scraps of cold fish.
who would know how to economise all kinds of nutritious fragments, should refer to the "Family Save-all," which supplies a complete course of "Secondary Cookery."
: Published by Houlston and Sons, Paternoster-square, London, E.C. Price 2s. 6d.