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4
servingsEasy
Published 1996
For her large family (seven children plus sundry holidaying relatives) my grandmother’s favourite way with smokies was to use them as a flavouring for filling carbohydrate (rice) while eking out expensive protein with boiled eggs from her hens.
Remove skin and bone from the fish, and flake roughly. Chop the white of egg. Melt the butter, and add the rice, fish, white of egg, and seasoning.
Mix well, and stir over the fire until steaming hot. Pile on a hot ashet, and sieve the yoke of egg over. Garnish with parsley.
Plain Cookery Recipes, published by Aberdeen School of Domestic Science.