Cod a la Royale

Ingredients

• Choose a small fish, or the tail end of a large one
• Take the crumb of a French roll
• chop 0.5oz. of beef-suet or fat bacon very small
• adding an egg
• make a breakfast-cupful of thin melted butter sauce
• add the juice of a lemon

Method

1. 1

   Clean the fish, fill with stuffing made from breadcrumbs, suet, herbs, salt, pepper, egg, and melted butter sauce.

2. 2

   Bake in a moderate oven for an hour, basting frequently.

3. 3

   Serve with sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 420. The excerpt below is the record exactly as published.

od a la B>oyale. — Choose a small fish, or the tail end of a large one, clean it, open it down the back on each side of the bone with a knife, and fill it up with some stuffing made as follows : Take the crumb of a French roll and rub it through a rather coarse sieve ; chop loz. of beef-suet or fat bacon very small, and add a little dried parsley, sweet herbs, salt and pepper ; mix these well together, adding an egg and a teaspoonfnl of essence of anchovy. Next make a break- fast-cupful of thin melted butter sauce, add the juice of a lemon

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