Stuffed Flathead

Ingredients

• 1 Flathead
• 2 oz. Forcemeat
• 1 gill Gravy
• 1 oz. Dripping

Method

1. 1

   Take a little veal forcemeat and season nicely.

2. 2

   Sew this into the flathead and truss it into the shape of the letter S.

3. 3

   Rub some dripping on to a baking sheet, which should only be just large enough to take the fish.

4. 4

   Put some dripping on the top, and bake in a moderate oven for half-an-hour, or longer if large.

5. 5

   Slip it on to a hot dish, draw out the trussing string carefully, flavour and boil up the gravy and pour round it.

6. 6

   Serve very hot.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 191. The excerpt below is the record exactly as published.

STUFFED FLATHEAD. 1 Flathead Qd. 2 oz. Forcemeat .... 2d. 1 gill Gravy . . . . . 1 ^ , 1 oz. Dripping

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