Note 68 — INDEX

No. 68. Fish Cake.—Remains of cold cooked fish, one onion, one faggot of sweet herbs, salt and pepper to taste, one pint water, equal quantities bread crumbs and cold potatoes, half a teaspoon parsley, one egg. Flake the fish free from bones and place bones, head and fins in saucepan with the water, add pepper and salt, onion and herbs, and stew slowly about two hours. Chop the fish fine and mix well with bread crumbs and cold potatoes, adding the parsley and seasoning. Make the whole into one cake or several, mixing in the beaten eggs, cover with bread crumbs and fry a light brown in butter. Strain the fish liquor, put the cake in saucepan, pour the liquor over it and stew gently fifteen minutes, stirring once or twice. Serve hot with slices of lemon.