Veal Stuffing for Baked Fish
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 33. The excerpt below is the record exactly as published.
VEAL STUFFING FOR BAKED FISH Mix a cup of finely chopped cooked v^eal and a cup of breadcrumbs, wet with water and squeeze dry. Add half as much finely chopped salt pork as you have veal. Mix all together, add the juice of half a lemon, salt and pepper to taste, and stir in a beaten egg
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