Elizabethan Era recipes - Baked stuffed fish
Click here to view a printable version - requires PDF viewerOne five - six pound carp or fish of your choice, cleaned and ready for baking
Salt and freshly ground pepper to taste
2 cups of cooked chopped Spinach or diced Beets
2 Egg yolks
Quarter of a teaspoon of Salt
Quarter of a teaspoon of Cinnamon
Pinch of sugar
Quarter of a cup of bread crumbs
2 tablespoons of currants
1 cup of white wine or water
2 tablespoons of melted butter
6 Slices of toast
1) Sprinkle the inside of the fish with salt an pepper
2) In a bowl combine remaining ingredients except wine butter and toast
3) Place mixture in a fish cavity and close with skewers or toothpicks
4) Set stuffed fish in a large roasting pan. Pour wine or water over the fish
5) Brush fish liberally with melted butter and pour remaining butter into the pan
6) Bake uncovered at 400 degrees about 1 hour or until fish flakes, basting about every 20 minutes
7) carve fish and serve each portion on a slice of toast spooning wine sauce over the top
Serves 6