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Fish Roll
Preparation info
- Difficulty
Medium
- Ready in
2 hr 30
Appears in
Published 1932
An excellent fish pudding from Leamington, Warwickshire. ‘To be quite honest,’ writes Miss
Ingredients
- Cooked fish (herrings, pollock, or any kind of cheaper fish)
½ lb. a little
Method
- Flake fish, remove bones and skin.
- Add a little anchovy essence.
- Season with pepper and salt.
- Make a light dough of the flour, oatmeal, suet, baking powder and water.
- Roll out in an oblong.
- Spread with the fish.
- Roll up, pressing edges well together
- Tie in a scalded floured cloth.
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