Baked Fish (Method A - Stuffed)
From Fish cookery, 1948
Do not fill the fish too tightly to prevent bursting.
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 5. The excerpt below is the record exactly as published.
Bake Fish Method A (Stuffed) Suitable for whole round white fish or a middle cut from a large fish. 1. Scale and clean the fish. If a whole fish such as haddock or whiting is used, leave the head and tail on. 2. Stuff the belly with a savoury forcemeat
Cook this with the app: pantry check, scaling, and the assistant.