Polish Filled Fish

Ingredients

• Clean the fish
• Fry 1 onion in butter
• add some soaked bread
• Add 2 eggs and chopped parsley
• season highly with salt
• season highly with pepper
• a pinch of cloves
• and nutmeg
• a tablespoonful of butter
• a few lemon slices
• some parsley

Method

1. 1

   Clean the fish; cut open along the back.

2. 2

   Remove all the fish from the skin and bone, chop fine.

3. 3

   Fry onion in butter; add soaked bread.

4. 4

   Mix with chopped fish, eggs, and parsley; season with salt, pepper, cloves, and nutmeg.

5. 5

   Fill the skin of the fish with the mixture and boil with sliced onions, lemon slices, parsley, and butter until done.

6. 6

   Serve hot or cold.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 28. The excerpt below is the record exactly as published.

Polish Filled Pish. Clean the fish ; cut open along the back- October bone. Remove all the lish from the skin and bone from head to tail and chop line. Fry i onion in butter; add some soaked bread. Take from the fire and mix with the chopped fish. Add 2 eggs and chopped parsley; season highly with salt and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a. tabiespoonful of butter

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