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Stuffing for Fish

A savory bread and suet mixture seasoned with pepper, salt, onion, and optional parsley, bound with egg, used as fish stuffing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Stuffing for Fish

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffing for Fish

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

  1. Soak the stale bread in water until soft, then press out the water.

  2. Add the chopped suet, pepper, salt, minced onion, and parsley if desired.

  3. Cook the mixture briefly, then remove from heat and stir in the beaten egg.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Stale bread
Provides the body of the stuffing; soaked and pressed, it holds moisture and gives a soft texture.
Suet
Adds fat that keeps the stuffing rich and moist as it cooks.
Egg
Binds the mixture together so it holds its shape when cooled or cooked.

The step that matters

Stir in the egg off the heat. Adding the beaten egg after removing the mixture from heat keeps it from scrambling or curdling, so it blends in smoothly and binds evenly.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (bread, pepper, onion, egg):

  1. Parsleythe original
  2. Garlicfits about as well
  3. Thymefits less well
  4. Marjoramfits less well

Fit is the average pairing score against bread, pepper, onion, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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