wash & well dry a good cut from the middle of the fish (remove the bone)
fill it with
a farce (or stuffing) of br’cbs [breadcrumbs] soaked in fish stock
a little lemon piece finely chpd parsley
2 washed & boned anchovies
a piece batter salt,
pepper, &
a whole egg.
Lay it on a fire proof dish with pieces of butter over it & a little wine & fish stock cover it and bake in oven.
When done pour off the butter wipe dish carefully & serve with brown caper sauce round it.
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.