Stuffing for Fish
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Useful for haddock, pike, etc.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 137. The excerpt below is the record exactly as published.
Stuffing- fOP Fish. — Stuffing is useful for haddock, pike, etc. Eight ounces of breadcrumbs, three to four ounces of beef suet minced to powder, one teaspoonful of minced thyme, two teaspoonfuls of minced parsley. Dust well with pepper, and add a little salt. Work well together, and add the yolks of two eggs. Work the stuffing a second time, and add the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.