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Portuguese Stuffing

A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

A historical recipe

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Portugal. Associated with Portugal by a demonym leading its title: Portuguese (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Pound lightly some cold beef, veal, or mutton.
  2. Add some fat bacon lightly fried and cut small, some onions, a little garlic or shalot, some parsley, anchovy, pepper, salt, and nutmeg.
  3. Pound all fine with a few crumbs, and bind it with two or three yolks of eggs.
  4. This stuffing is for baked soles, the heads of which are to be left on one side of the split part, and kept on the outer side of the roll;
  5. and when served, the heads are to be turned towards each other in the dish.
  6. Garnish with fried or dried parsley.