Photo: Gregor Moser
Ingredients
- 1 egg
Directions
1
9 or 10 oz. of cold fish. 1 oz. butter.
2
1 oz. flour.
3
J pint milk.
4
J tablespoon anchovy essence, salt and pepper.
5
Shred the fish finely ; melt the butter in a saucepan ; add the flour ; then stir in the milk gradually, and when boiling remove from the stove. Add the fish and seasoning and the egg well beaten ; turn into a buttered mould sprinkled with brown bread crumbs, and steam for three-quarters of an hour Turn out on hot dish, and serve with egg sauce.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive