Name: The Sea-bream
Ingredients: 1 whole sea-bream (5-8 pounds); forcemeat pudding (optional)

The Sea-bream

Whole sea-bream prepared by cleaning, scaling, stuffing with forcemeat pudding if desired, then stewing or baking until cooked.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 2 ingredients

The Sea-bream

Ingredients

1 whole sea-bream (5-8 pounds)
forcemeat pudding (optional)

Directions

Prepare

Clean and scale the sea-bream.
Stuff the belly with forcemeat pudding if using.

Cook and serve

Stew the fish until cooked through, or bake it in the oven.
Serve hot, enjoying the flavor similar to fresh-water carp.

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.

Explore the science

What each ingredient does

Sea-bream: Is the whole fish that forms the main body of the dish.
Forcemeat pudding: Fills the belly with a savoury stuffing that adds moisture and flavour to the fish.

“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.