This stuffing is best made with veal, and almost an equal quantity of
bacon chopped fine. Put in a quarter of its volume of white softened
bread-crumbs, pressed out well; add a little chopped onion, parsley, or
mushrooms; season highly.
If the fish should be baked with wine, this dressing can be used, viz.:
Soak about three slices of bread. When the water is well pressed out,
season it with salt, a little cayenne, a little mace, and moisten it
with port-wine or sherry; add the juice and the grated rind of half a
lemon.
TO BAKE A FISH WITH WINE (_Mrs. Samuel Treat_).
Stuff a fish with the following dressing. Soak some bread in water,
squeeze it dry, and add an egg well beaten. Season it with pepper, salt,
and a little parsley or thyme; grease the baking-pan (one just the right
size for holding the fish) with butter; season the fish on top, and put
it into the pan with about two cups of boiling water; baste it well,
adding more boiling water when necessary. About twenty minutes before
serving, pour over it a cup of sour wine, and a small piece of butter
(Mrs. Treat adds also two or three table-spoonfuls of Worcestershire
sauce mixed with the wine--of course, this may be left out if more
convenient); put half a lemon, sliced, into the gravy; baste the fish
again well. When it is thoroughly baked, remove it from the pan; garnish
the top with the slices of lemon; finish the sauce in the baking-dish by
adding a little butter rubbed to a paste in some flour; strain, skim,
and serve it in a sauce-boat.