Part 3/8:
The process begins with boiling five pounds of fish—typically haddock, although any flaky fish can suffice—in salted water until tender, followed by a series of layering techniques with rice and fish before baking. The host humorously notes the generous use of butter in the seasoning, which speaks to the era's fondness for rich flavors.
Here’s a brief rundown of the ingredients needed for the fish pudding:
5 lbs of haddock or another flaky fish
¾ cup rice
2 cups water
2 cups milk
1 teaspoon salt
4 beaten eggs
5 cups milk for the egg mixture
Butter, salt, and pepper to taste
The fussiness of the recipe offers a glimpse into a time when culinary execution took precedence over convenience, with an emphasis on intricate preparations.