Stuffing for Fish
From Cookery and housekeeping, 1882
Serves 8
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 119. The excerpt below is the record exactly as published.
Stuffing for Fish. I lb. fine breadcrumbs ; 12 ozs. beef suet, chopped fine ; I teaspoonful chopped thyme ; 294 STUFFING. 2 teaspoonsful chopped parsley ; Pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.