Saturday, May 12, 2012

Fish Pudding

Make a plain paste by mixing quarter of a pound of lard or sweet drippings with half a pound of flour, a teaspoonful of salt, and just water enough to make a stiff paste; roll it out; line the edges of a deep pudding dish with it half way down; fill the dish with layers of fresh codfish cut in small pieces, using two or three pounds, season each layer with salt, pepper, chopped parsley, and chopped onions, using one tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a saltspoonful of thyme, four ounces of onion, and half an ounce of parsley; fill up the dish with any cold gravy, milk, or water, cover with paste, and bake fifteen minutes in a quick oven; finish by baking half an hour in a moderate oven; serve hot.

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