To make Tatees for a Dish of Fish

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 054

Originalrezept:

Take a Carp, or fat Eel, bone and shred it very small; to Half a Pound of this put four Ounces of Butter, which mix in the Shreding; boil four Eggs in the Shell, not hard, and put to the Yolks of those Eggs a very small Nutmeg grated, and the same Weight of Mace finely beaten; as much Salt as of both, and a very Little Parsley finely shred; mix These very well, and put them into Little square Pasties of hot Crust, or Puff-Crust, if you like it best. Fasten them very well, and fry them in a large Quantity of Lard, clarified Butter, Suet or Oil. You may roll this forc’d Fish into Balls with grated Bread; lay them round, and upon your Fish.

Übersetzung:

Pasteten zu Fischgerichten

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Tatees for a Dish of Fish", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 054,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-tatees-for-a-dish-of-fish (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.