18 prawns or 24 shrimps
Rashers of bacon
Frying batter
A grate of nutmeg
1 egg
A squeeze of lemon juice
1 gill of béchamel sauce

The prawn or shrimp should be finely minced. Heat the sauce, which should be fairly stiff, add the fish, a pinch of nutmeg and a squeeze of lemon juice and heat. Then add the beaten yolk of an egg. Mix thoroughly, season and turn the mixture on to a plate to cool. Take away the rind and rust from the bacon, which should be cut in very thin rashers. Each rasher should be stroked out with a broad-bladed knife, and cut in 2 or 3 pieces. Divide the fish mixture into equal portions. After wrapping each up in a piece of bacon, dip in frying batter and then drop into a pan of hot fat. Fry pale brown, and take out with a fish-slice. Drain on soft paper. Serve on a paper d’oyley on a hot dish. Decorate with fried parsley. This makes a very palatable savoury.
Note - any fish may be made into kromeskies in this way.
1 or 2 persons
Time 10 minutes

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Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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