Title: Whole Baked Salmon W/ Spinach Stuffing (Scottish Elizab
Categories: Publication Uk Medieval Seafood
Yield: 4 Servings

		** British Measurements **
3	lb	Salmon, carp or other
		. freshwater fish; cleaned
		Salt & pepper to taste
1	c	Spinach; cooked & chopped
1	oz	Wholemeal breadcrumbs
	pn	Ground cinnamon
	pn	Sugar
1	oz	Currants
1		Egg yolk
1 1/2	tb	Butter; melted
1/4	pt	Dry white wine
2	sl	Wholemeal bread; toasted &
		. cut into triangles
		Oranges; sliced for garnish
		Fresh dill sprigs as garnish

Preheat oven to 350øF / 180øC / gas mark 4.

Sprinkle the cavity of the fish with salt and black pepper. In a bowl, mix together the spinach, breadcrumbs, cinnamon, sugar, currants and egg yolk. Season with salt and pepper. Use the mixture to stuff the fish and keep in place with wooden cocktail sticks or skewers. Place the fish in a buttered roasting tin and brush liberally with the melted butter. Pour the wine over the fish and bake uncovered for 30 to 40 minutes depending on the size, basting several times. Divide the fish into four portions, discarding all the skin, bones and head. Serve with the cooking juices poured over and garnished with toast, orange slices and dill.

Makes about 4 servings. ** A Book of Historical Recipes ** : by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7

Scanned and formatted for you by The WEE Scot -- pol mac Griogair

ORIGINAL RECIPE::

Pudding in a Tench (dated from 1584 AD)

"Take your Tench and drawe it very clene and cut it not over lowe. Then take beets boyled, or Spinage, and chop it with yolks of hard Eggs, Corance, grated Bread, Salt, Pepper, Sugar and Sinamon and yolks of rawe Eggs, and mingle it togither, and put it in the Tenches belly. Then put it in a platter with faire water and sweet butter and turn it in the Platter and set it in the Oven, when it is inough; serve it with sippets and poure the licour that it was boiled in upon it."

From: Paul Macgregor Date: 26 Nov 96 By fatfree-request@fatfree.com on Jun 16, 1997

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