Fish Custard
Jul. 28th, 2010 02:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceI will, of course, eat anything once - but honestly, fish custard? Fish custard? Fish custard...?
This is from the Essex Cookery Book, fourteenth edition, revised and enlarged by Margaret Hussey, 1938. Price twopence.
Fish Custard
Cooked fish.
1 whole egg and 1 yolk.
1/2 pint milk.
Seasoning.
Remove skin and bones from fish.
Grease a Pyrex or heatproof dish and cover the bottom with the fish broken in pieces, sprinkle with salt and pepper.
Beat eggs and add warmed milk and pour over the fish.
Place in a moderate oven for 1/2 - 3/4 hour till just set.
Note - Canned Salmon may be used for this dish.
This is from the Essex Cookery Book, fourteenth edition, revised and enlarged by Margaret Hussey, 1938. Price twopence.
Fish Custard
Cooked fish.
1 whole egg and 1 yolk.
1/2 pint milk.
Seasoning.
Remove skin and bones from fish.
Grease a Pyrex or heatproof dish and cover the bottom with the fish broken in pieces, sprinkle with salt and pepper.
Beat eggs and add warmed milk and pour over the fish.
Place in a moderate oven for 1/2 - 3/4 hour till just set.
Note - Canned Salmon may be used for this dish.