Pike, Stuffing for

Ingredients

• as many finely-grated bread-crumbs as will fill the body of the pike two-thirds full
• the other third with finely-shred beef-suet
• two table-spoonfuls of chopped parsley
• the rind of half a lemon finely-minced
• a tea-spoonful of fennel
• and chervil
• a dozen oysters
• four ounces of finely-grated bread-crumbs
• three ounces of shred suet
• a dessert-spoonful of minced savoury herbs
• a little salt
• cayenne
• grated nutmeg
• the yolk of one or two eggs

Method

1. 1

   Mix bread-crumbs, beef-suet, pepper, salt, parsley, lemon rind, fennel, and chervil.

2. 2

   Moisten with egg yolks.

3. 3

   Optionally add minced mushrooms and oysters.

4. 4

   Stuff the pike, sew it up, and fry any excess stuffing in butter for garnish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1214. The excerpt below is the record exactly as published.

Pike, Stuffing for.— Take asmanyfinely- grated bread-crumbs as vidll fiU the body of the pike two-thirds full. Make up the other thii-d with finely-shred beef-suet, and add a liberal seasoning of pepper and salt, two table-spoon- fuls of chopped parsley, the rind of half a lemon finely-minced, and a tea-spoonful of fennel and chervil. Moisten the mixture with the yolks of one or two eggs. Wlien mushrooms are in season, half a dozen button-mushrooms may be minced and added to the rest. Cr beard and mince a dozen oysters. Mix with them four ounces of finely-grated bread-crumbs, three ounces of shred suet, a dessert-spoonful of minced savoury herbs, and a little salt, cayenne, and grated nutmeg

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