Bake the potatoes and when cooked, scoop out the centre and put through a sieve. Add the fish, cheese, parsley, beaten egg yolks and the seasoning to the potato pureé.
Whip the egg whites until stiff and fold into the potato mixture. Divide between the four shells and put back in a moderate oven
‘And all you have for your labour is the potato?’
‘That’s all, ma’am, that’s all; and it’s many of us that can’t get a sup of milk with ’em, no, nor the salt; but we can’t help it, we must be content with what the good God sends us.’
The Bible in Irelandby Asenath Nicholson, c. 1840.
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