Fish Cake

Ingredients

• as needed Fish bones, head, and fins
• 1 pint Water
• to taste Pepper
• to taste Salt
• 1 good sized Onion
• 1 handful Sweet herbs
• as needed Fish meat
• as needed Bread crumbs
• as needed Mashed potatoes
• small quantity Parsley, finely chopped
• 1 Egg
• as needed White of egg
• as needed Butter (or lard) (Originally lard. Substituted with butter for modern preference.)
• as needed Gravy (from fish bones)
• as needed Parsley, for garnish
• as needed Lemon slices, for garnish
• as needed Warm water

Instructions

1. 1Place the fish bones, head, and fins in a stewpan with about a pint of water. Add pepper and salt to taste, a good-sized onion, and a handful of sweet herbs (if desired). Stew slowly for about 2 hours.
2. 2Mince the clear meat of the fish. Mix well with bread crumbs, cold mashed potatoes, and a small quantity of finely chopped parsley. Season with salt and pepper to taste. Form the mixture into a cake shape, using a well-beaten egg to bind it.
3. 3Brush the fish cakes lightly with white of egg and strew with bread crumbs. Fry in butter or lard until rich amber brown, about 5-7 minutes per side. Strain the gravy made from the bones and pour it over the cakes. Stir gently for 10-15 minutes.
4. 4Serve very hot, garnished with parsley and lemon slices.
5. 5Carefully remove bones and skin from fish left from dinner, and put it into warm water for a short time. After taking it out, press dry and beat in a mortar to a fine paste, with an equal quantity of mashed potatoes; season to taste. Then make up the mass into round flat cakes, fry them in butter or lard until they are of a fine golden brown color. Be sure they do not burn. Codfish is excellent re-cooked after this fashion.