Mackerel pudding: scraped mackerel flesh is ground with salt and potato starch, thinned with milk and cream, put in a greased mould and cooked in a bain-marie in the oven, served with brown or white sauce. From Erken's Big Cookbook (1949), p. 119.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 119 (falt i det fri)
A fine fish forcemeat cooked in a bain-marie into a smooth pudding. The book suggests either a brown or a light sauce with it.
Make the forcemeat
Scrape the flesh from skin and bones. Grind it 6 times with salt and potato starch.
Thin and season
Thin gradually with the milk and cream and add nutmeg. Taste the forcemeat: it should be suitably salted and firm.
Cook in a bain-marie
Fill a greased mould with the mixture and cook it in a bain-marie in the oven for about 30 minutes.
Serve
Serve with brown or white sauce.
The original is unclear on two measures ('% kg' and '% time'); they are read as 1/2 kg and 1/2 hour. 'dd.' is kept as dessert spoon.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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