Fish Cake
INGREDIENTS. - The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread-crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg, bread-crumbs. AVERAGE COST, exclusive of the cold fish, 6d. Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread-crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with the yolk of the egg, cover with breadcrumbs, fry of a light brown; strain the gravy, pour it over, and stew gently for 1/4 of an hour, stirring it carefully once or twice. Serve hot, and garnish with thin slices of lemon and parsley.
TIME.- hour after the gravy is made.
SEASONABLE at any time.