Fish Pudding is a delightful and inventive dish that combines the heartiness of cooked fish with a creamy and flavorful sauce. This recipe demonstrates the culinary art of repurposing leftover fish into a dish that is both comforting and sophisticated. Fish Pudding showcases the ingenuity of using simple ingredients to create a satisfying and elegant meal that is both pleasing to the palate and visually appealing.

The concept of using fish in pudding is reminiscent of traditional British cuisine, which often featured dishes that incorporated various types of proteins into custard-like mixtures. The use of leftover fish in puddings allowed for the economical utilization of ingredients while creating a new and tasty dish.

Over time, variations of fish pudding emerged across different cultures and cuisines, each adapting the concept to suit local tastes and available ingredients. While the idea of a “pudding” might evoke thoughts of sweet desserts, savory puddings like Fish Pudding were a common feature in historical cookbooks and household recipes.

The recipe provided here reflects the notion of repurposing cooked fish and enhancing its flavor with a rich and creamy sauce. The addition of seasonings and the unique combination of Worcestershire sauce and onion juice adds depth and character to the dish. Fish Pudding offers a glimpse into the creative ways in which cooks have transformed basic ingredients into delectable meals throughout culinary history.

INGREDIENTS

For Pudding:

• 2 lbs. cooked fish (skin and bones removed, shredded or broken into small pieces)
• 1 cupful milk
• 1 tablespoonful flour
• 1 tablespoonful Crisco (vegetable shortening)
• 2 eggs, well beaten
• Salt and pepper to taste
• 1/4 teaspoonful onion juice
• 1 tablespoonful Worcestershire sauce

For Sauce:

• 3 tablespoonfuls flour
• 3 tablespoonfuls Crisco (vegetable shortening)
• 1 slice carrot
• 1 slice onion
• 1 slice celery
• 1 blade of mace
• 1 bay leaf
• 6 whole peppers
• 1 sprig of parsley
• 1/4 teaspoonful salt
• 1 cupful thick cream

INSTRUCTIONS

For Pudding:

1. Boil the fish in boiling salted water until fully cooked. Remove the skin and bones, then shred or break the fish into small pieces.
2. In a saucepan, blend Crisco and flour over heat, then add milk and stir until it reaches boiling point.
3. Remove the saucepan from the heat and add the well-beaten eggs, onion juice, Worcestershire sauce, salt, and pepper. Mix well.
4. Turn the mixture into a Criscoed fireproof dish, cover with greased paper, and place the dish in a larger pan filled with warm water.
5. Bake the pudding in a moderate oven for about thirty minutes.

For Sauce:

1. In a pan over heat, blend Crisco and flour, then add the sliced carrot, onion, celery, mace, bay leaf, whole peppers, and parsley.
2. Pour in the milk and allow the mixture to simmer for thirty minutes. Strain the sauce to remove the solids.
3. Return the strained sauce to the pan, add salt, and heat it up. Then add the thick cream, and the sauce is ready to be served.

To Serve:

1. When the pudding is baked, serve it with the prepared sauce, garnished with potato balls and chopped parsley.

Experience the delightful transformation of leftover fish into a creamy and flavorful Fish Pudding, a dish that reflects the creativity and resourcefulness of traditional culinary practices.