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📝 Description
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🥘 Ingredients
The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg, bread crumbs.
👨🍳 Method
Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with egg, cover with bread crumbs, and fry of a light brown; strain the gravy, pour it over, and stew gently for 1/4 hour, stirring it carefully once or twice. Serve hot, and garnish with slices of lemon and parsley. _Time_--1/2 hour, after the gravy is made. BOILED FLOUNDERS.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-fashioned Fish Cake recipe as a way to use up leftover fish from last night's dinner, and I must say, it was a delightful throwback. The method of making a gravy from the fish bones and head was new to me, but it yielded a surprisingly rich and flavorful base that elevated the dish. I found the combination of breadcrumbs and cold potatoes to be a brilliant way to bind the mixture, creating a cake that held together beautifully. This recipe would be a hit with any weeknight cook looking to repurpose leftovers. The fish cakes themselves were crispy on the outside and tender within, and the lemon and parsley garnish added a fresh note that balanced the richness of the gravy. I think the next time I make this recipe I'll skip the 2 hour gravy and use a store-bought fish stock instead. The whole thing took about 30 minutes to prepare, and I ended up with a comforting, homey meal that my family loved.
