Stuffing for Pike or other Fish

Name: Stuffing for Pike or other Fish
Cuisine: United Kingdom
Ingredients: Fat bacon 1 oz.; beef suet 1 oz.; fresh butter 1 oz.; bread-crumbs 3 oz.; thyme and savory 1 teaspoonful; thyme and savory 1 teaspoonful; onion a small one; a few leaves of scented marjoram shred fine; boned anchovies 1 or 2; salt and nutmeg a little of each; salt and nutmeg a little of each; pepper to taste. A few oysters will be an improvement with or without anchovies; and egg to bind.

Mary Eaton, Bungay, Suffolk, 1823

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Fat bacon 1 oz.
beef suet 1 oz.
fresh butter

Europe
United Kingdom
Main course

Method

Chop the bacon and suet finely.
Also the fresh parsley, thyme and savory; the onion and anchovies, and sweet marjoram.
Pound all together, and season.
If you are using oysters mince but do not pound them, add them to the powdered mixture and
Bind with an egg.