Boiled John Dory stuffed with Fish Forcemeat
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 169. The excerpt below is the record exactly as published.
Boiled John Dory stuffed with Fish Forcemeat. — Clean and wash a rather large fresh John Dory. Put some flesh of whiting without hones in a mortar, pound, and then pass it through a fine hair sieve ; pound a third of the quantity of paste panada, pass it through the sieve, and mix with the pounded whiting; work loz. of butter in the mixture, and season with salt, pepper, and grated nutmeg, using beaten yolks of egg to hind it. Chopped thyme and parsley
Cook this with the app: pantry check, scaling, and the assistant.