Stuffing for Pike, Haddock, &c.

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 15 days ago
Not a recipe: No

Ingredients (15)

Stuffing base

fat bacon
beefsuet
fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Herbs and aromatics

parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
savory ↝ Spices, savory, ground [Spices and Herbs]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
leaves of scented marjoram ↝ Spices, marjoram, dried [Spices and Herbs]

Flavor enhancers

anchovy or two
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]

Binder and filler

crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
two yelks and whites of eggs, well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
parsley shred fine ↝ Parsley, raw [Not included in a food category]

Instructions (2)

Mix together fat bacon, beefsuet, fresh butter, parsley, thyme, savory, onion, scented marjoram, anchovy (or oysters), salt, nutmeg, and pepper.
Mix all with crumbs of bread, and two yelks and whites of eggs well beaten, and parsley shred fine.

Original Text

Stuffing for Pike, Haddock, &c.

Of fat bacon, beefsuet, and fresh butter, equal parts; some parsley, thyme, and savory; a little onion, and a few leaves of scented marjoram, shred finely; an anchovy or two; a little salt and nutmeg, and some pepper.

If you have oysters, three or four may be used instead of anchovies. Mix all with crumbs of bread, and two yelks and whites of eggs, well beaten, and parsley shred fine.

Notes

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