257. Fish Pudding, a Plainer Way

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Cut one pound of any fish in small pieces, season with salt and pepper on a dish, a little flavour; mix well, put in the paste with a gill of water, and if you have a wine-glass full of any fish sauce, add it, cover up, boil one hour, and serve.