Recipes > Seafood > Stuffed Flathead

Stuffed Flathead


  • 1 flathead
  • 2 ounces forcemeat
  • 1 gill gravy
  • 1 ounces dripping


Take a little veal forcemeat and season nicely. Sew this into the flathead and truss it into the shape of the letter S. Rub some dripping on to a baking sheet, which should only be just large enough to take the fish. Put some dripping on the top, and bake in a moderate oven for half-an-hour, or longer if large. Slip it on to a hot dish, draw out the trussing string carefully, flavour and boil up the gravy and pour round it. Serve very hot.

Time: 1/2 hour.


The Art of Living in Australia (1893).


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