Fish Pudding Recipe 1

Ingredients for Fish Pudding

• (Kate B. Vaughn)
• For Pudding
• 2 lbs. cooked fish
• 1 cup milk
• 1 tablespoon flour
• 1 tablespoon vegetable shortening
• 2 eggs
• Salt and pepper to taste
• ¼ teaspoon onion juice
• 1 tablespoon Worcestershire sauce
• Cream sauce
• For Sauce
• 3 tablespoons flour
• 3 tablespoons vegetable shortening
• 1 slice carrot
• 1 slice onion
• 1 slice celery
• 1 blade of mace
• 1 bay leaf
• 6 whole peppers
• 1 sprig of parsley
• ¼ teaspoon salt
• 1 cup thick cream

Instructions

1. For pudding.
2. Boil fish in boiling salted water till done.
3. Shred or break in small pieces, and free from skin and bone.
4. Blend vegetable shortening and flour in a saucepan over fire, add milk and stir till boiling, remove from fire, add eggs well beaten, seasonings, and mix well.
5. Turn into vegetable shorteninged fireproof dish, cover with greased paper, set in warm water, and bake in moderate oven for thirty minutes.
6. Serve with the sauce, potato balls, and chopped parsley.
7. For sauce.
8. Blend vegetable shortening and flour in a pan over fire, add vegetables, mace, bay leaf, peppers, parsley, milk, and simmer for thirty minutes.
9. Strain, return to pan, add salt, allow to heat, then add cream and it is ready to serve.