Baked Murrel Fish

Ingredients

• a fish like murrel
• turkey forcemeat
• chicken stock about half an inch deep
• A glass of any white wine
• an onion also
• any vegetables you can spare
• a pat of maitre d'hôtel butter
• a tin of oysters
• a half pint of bread-crumbs
• a couple of eggs
• some spiced pepper
• a couple of minced anchovies

Method

1. 1

   Clean and trim the murrel fish, stuff it with turkey forcemeat, sew it up, and shape it circularly.

2. 2

   Bake in a pie-dish with chicken stock, white wine, onion, and spare vegetables.

3. 3

   Baste occasionally until soft, then serve with maitre d'hôtel butter.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 184. The excerpt below is the record exactly as published.

A fish like murrel may be treated like a pike : — after having been carefully cleansed, and trimmed, stuff it with turkey forcemeat (page 108) sew it up, trim it in a circular shape with its tail in its mouth and bake it in a pie-dish surrounded by chicken stock about half an inch deep. A glass of any white wine like hock, chablis, or sauterne may be put into the stock, an onion also, and any vegetables you can spare. The fish should be basted every now and then, and when it has absorbed the gravy and seems soft, take it out of the oven. Put a pat of maitre d'lwtel butter on the top of it, and serve in its own dish with a napkin folded round it. A good sized murrel will take from twenty minutes to half an hour in baking. A stuffing made with a tin of oysters, well drained and cut up, mixed with a half pint of bread-crumbs soaked in milk or stock, some spiced pepper, a little chopped very finely pared lime peel, and a couple of minced anchov^ies, all stirred together, and bound with a couple of eggs

Cook this with the app: pantry check, scaling, and the assistant.