Recipes > Seafood > Fish (General) > Fish Loaf

Fish Loaf


  • 1 cup of milk
  • 5 tablespoons of flour
  • 2 cups of cold-boiled fish
  • 1 cup of cold-boiled rice
  • 1 cup of stale bread, prepared as for fish cutlet
  • 4 tablespoons of shortening (finely chopped salt pork if desired)
  • 1 large onion
  • 1 large green pepper
  • 6 branches of parsley, minced very fine
  • 1 tablespoon of paprika
  • 1/2 teaspoon of mustard
  • 1 tablespoon of Worcestershire sauce
  • 1/2 teaspoon of sweet marjoram
  • 1 egg


Place milk and flour in a saucepan. Stir with a fork until the flour is dissolved and then bring quickly to a boil. Cook three minutes and then remove and pour into a mixing bowl. Add fish, rice, bread, shortening, onion, green pepper, parsley, paprika, mustard, Worcestershire sauce, sweet marjoram, and egg. Beat hard to thoroughly mix and then pour into a well-greased and floured loaf-shaped pan. Place this pan in a larger one containing hot water. Bake in a moderate oven for one hour. Serve with a sauce made as follows:


  • 2 cups of stewed tomatoes
  • 4 onions, chopped fine
  • 1 green pepper, chopped fine
  • 1/2 cup of water
  • 3 tablespoons of cornstarch
  • 2 teaspoons of salt
  • 1 teaspoon of sugar
  • 1/2 teaspoon of pepper
  • pinch of cloves
  • 2 tablespoons of butter


Cook tomatoes, onions, and green peppers until onions and peppers are soft and then rub through a coarse sieve. Now add water, cornstarch, salt, sugar, pepper, and cloves. Mix well and then pour into tomato mixture. Stir well until the boiling point is reached and then cook three minutes. Add butter and serve.


Mrs. Wilson's Cook Book (1920).


Print recipe/article only

comments powered by Disqus