Stuffing for Soals baked

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

Stuffing

Pound cold beef, mutton, or veal, a little ↝ Beef, ground, raw [Ground beef]
Pound cold beef, mutton, or veal, a little ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
Pound cold beef, mutton, or veal, a little ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some fat bacon, that has been lightly fried, cut small
some onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little garlick or shalot
a little garlick or shalot
some parsley ↝ Parsley, raw [Not included in a food category]
anchovy
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
some crumbs
two or three yelks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Garnish

fried or dried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Pound cold beef, mutton, or veal, a little, then add some fat bacon, that has been lightly fried, cut small, and some onions, a little garlick or shalot, some parsley, anchovy, pepper, salt, and nutmeg.
Pound all fine with a few crumbs, and bind it with two or three yelks of eggs.

Serving Instructions

The heads of the fish are to be left on one side of the split part, and kept on the outer side of the roll; and when served, the heads are to be turned towards each other in the dish.
Garnish with fried or dried parsley.

Original Text

Stuffing for Soals baked.

Pound cold beef, mutton, or veal, a little, then add some fat bacon, that has been lightly fried, cut small, and some onions, a little garlick or shalot, some parsley, anchovy, pepper, salt, and nutmeg. Pound all fine with a few crumbs, and bind it with two or three yelks of eggs.

11The heads of the fish are to be left on one side of the split part, and kept on the outer side of the roll; and when served, the heads are to be turned towards each other in the dish.

Garnish with fried or dried parsley.

Notes

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