Fish Cake

Name: 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

A classic fish cake recipe.

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

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.
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.
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.
4Serve very hot, garnished with parsley and lemon slices.
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.