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 Flaked fish formed into a loaf, bound with egg and, usually, with breadcrumb. Served cold.  Original Receipt from the ‘Dover Express‘ – Friday 04 December 1896FISH LOAF. —Take the ” left over” of baked fish, remove everything meatable [sic]; where there is no stuffing use a few crumbs; to each pint of fish and crumbs use one cupful of milk and two beaten eggs ; season the custard with salt, pepper, and herbs, if liked; mix with the fish, pack in moulds, and steam or bake until firm like a custard. Original Receipt in the ‘Taunton Courier, and Western Advertiser‘ – Saturday 19 January 1946FISH LOAF Ingredients: large cups cooked cod or other white fish. large cup fine breadcrumbs, 1 tablespoon chopped parsley. few drops of lemon essence, salt and pepper, few capers (if liked), a reconstituted egg. Flake the fish with a fork removing skin and bones. Mix well with the crumbs, lemon essence, parsley and seasoning, and lastly, beat in the egg. Pack into a greased basin and steam for one hour. Turn out and serve with white sauce.  Ministry of Food fish loaf Gloucester Citizen – Tuesday 10 August 1948  |
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