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Parsley Baked Fish Cake - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

Parsley Baked Fish Cake  - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook

A Fish Cake

Time—1 hour.

½ lb. cold cooked fish, 2 oz. bread-crumbs, 1 onion, ½ oz. butter; pepper and salt to taste; ½ gill milk or fish-liquor, 1 teaspoonful chopped parsley, 1 egg, raspings.

Cover a greased cake-tin with raspings; melt the butter in a saucepan; fry the minced onions and parsley in the butter; mince the fish and stir into the fried onion and parsley. 

Remove the saucepan from the fire, stir in the bread-crumbs, the milk or liquor, the beaten egg and seasoning; pour all into the cake-tin and bake in a moderate oven three-quarters of an hour. Turn out and serve with melted butter.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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