The book has a ton of other stuff… miscellaneous kitchen tips (to sweeten rancid butter!), knitting notes, laundry work (washing lace and silk handkerchiefs!), how to make a barometer out of a cup of coffee and a lump of sugar (so MacGyver), and to drink vinegar and hold your arms over your head if you have hiccups.
Seriously, I need to make a run of several posts. This stuff is gold!
As for the recipe, I decided I couldn’t pass up the opportunity to make something vegetarian. I guess it was the thing to do when war took all the good food and you were making stuff out of powdered egg. Mock whitefish sounded like the last thing I’d ever make normally, so I couldn’t resist! And I actually quite liked it. I would cut it into strips next time though, and make it fish-finger (fishstick) style for Veggie Baby. It was very mild and crispy on the outside. I love finding cool old recipes and seeing that they still work!
1/2 pint milk, 2 oz rice flour, butter, breadcrumbs, parsley, onion, 3 potatoes, egg
Bring to boil 1/2 pint milk and thicken with ground rice, to make a little stiffer than for rice mould (I’ve no idea how stiff that is meant to be, as I’ve never made a rice mould, but it stiffens up by itself to a reasonable thickness). Add a lump of butter, salt, a little grated onion and cook all together for 10 minutes, stirring frequently. Boil 3 potatoes and put through masher, and while hot add to rice, or it will not set well. Pour into a dish to stiffen, and when quite cold, cut into slices, roll in egg and breadcrumbs, fry and serve with parsley sauce as a fish course. The mixture must be thick, as the frying softens the rice.