1/2 lb. Cold Fish--4d.
1 oz. Butter--1d.
1 gill Milk--1d.
Bread Crumbs
Hot Fat
1 oz. Flour
1 teaspoonful of Anchovy
1/2 teaspoonful of Parsley
Pepper and Salt--2d.
Total Cost--8d.
Time--5 Minutes
Pick the fish free from skin and bone, and chop it up. Make a smooth
thick sauce with the flour, butter, and water, by directions given
elsewhere. Flavour it with anchovy, parsley, pepper, and salt; stir in
the fish, and mix well. Turn on to a plate till cold. Make up into
small balls, cover with egg and bread crumbs, and fry in hot fat; drain
for a few minutes on kitchen paper, arrange carefully on a dish, and
garnish with parsley.
Source:
The Art of Living in Australia
