Stuffed Fish

Ingredients

• the fish
• a small onion
• some soaked breadcrumbs
• a little parsley
• a little nutmeg
• pepper
• salt
• two or three beaten eggs
• just a touch of butter
• two glasses of water
• an onion and a carrot, both sliced
• an onion and a carrot, both sliced

Method

1. 1

   Scale the fish, remove entrails, wash, and rub with salt.

2. 2

   Let it stand for an hour, wash again, and remove bones.

3. 3

   Mince fish flesh with onion, breadcrumbs, parsley, nutmeg, pepper, salt, and bind with beaten eggs and butter.

4. 4

   Refill the skin with the mixture.

5. 5

   In a saucepan, cook sliced onion and carrot in water until done, then add the stuffed fish and simmer for about an hour.

6. 6

   Serve with pepper, salt, and butter poured over.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 278. The excerpt below is the record exactly as published.

a small onion, some soaked bread- crumbs, a little parsley, nutmeg, pepper and salt, and bind to- gether with two or three beaten eggs and just a touch of but- ter. If preferred, a little ground almonds may be added. With the pulp thus prepared refill the skin and give it the old shape — of course the fish will be more bulky than before. Next place in a fish saucepan an onion and a carrot, both sliced, with two glasses of water, and cook gently till the vege- STANDARD COOKERY. 411 tables are done. Then put in the stuffed fish and let it sim- mer for about an hour, according to size. When done, re- move the fish to a dish, add a little pepper, salt

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