FISH MOULDS.
This is an excellent way of using cold boiled or steamed fish, or of disguising a tin of salmon. Flake the fish, after removing all. bones and skin, and mix thoroughly with mashed potatoes, using four ounces of potatoes to eight ounces of .fish. Add an ounce of butter, and season well with pepper, salt, and mace, and. a little vinegar, tomato sauce, or anchovy essence. Stir in two or three beaten eggs, to moisten the mixture thoroughly. Put it in a greased mould, tie a piece of greased paper over the top, and steam gently for about an hour.
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Bibliographic details
Auckland Star, Volume LXVI, Issue 35, 11 February 1935, Page 10
Word Count
102FISH MOULDS. Auckland Star, Volume LXVI, Issue 35, 11 February 1935, Page 10
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