FISH PUDDING OR MOULD.
Half pound fish uncooked, 1 oz breadcrumbs, 2 ozs suet, 1 egg, 1 gill milk or fish stock, 1 teaspoonful chopped parsley, pepper and salt, J pint Dutch sauce to coat. To garnishparsley and lemon. Take all the bones and skin from the fish. Chop suet very finely. Put the ingredients into a bowl and mix well together. Add the breadcrumbs, egg, parsley, fish liquor, and season well with pepper and salt. When well mixed put in a greased pudding basin or tin. Steam gently three-quarters of an hour to one hour. Coat with sauce. Garnish y with lemon and parsley.
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https://paperspast.natlib.govt.nz/newspapers/TAWC19360501.2.11.1
Bibliographic details
Te Awamutu Courier, Volume 52, Issue 3750, 1 May 1936, Page 3
Word Count
105FISH PUDDING OR MOULD. Te Awamutu Courier, Volume 52, Issue 3750, 1 May 1936, Page 3
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