Stuffed Fish with Beef Suet
From The encyclopaedia of practical cookery, 1892
Serves 1
Garnish with fried parsley.
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 26. The excerpt below is the record exactly as published.
Clean the fish, remove the scales and fins, and wash and dry it. Finely chop 2oz. of beef-suet, and mix it with 2oz. of breadcrumbs, { teaspoonful of mixed parsley, and a small quantity of mixed herbs, seasoning to taste with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.