Stuffing for Soals Baked
Pound cold beef, mutton, or veal, a little, then add some fat bacon, that has been lightly fried, cut small, and some onions, a little garlick or shalot, some parsley, anchovy, pepper, salt, and nutmeg. Pound all fine with a few crumbs, and bind it with two or three yelks of eggs.
The heads of the fish are to be left on one side of the split part, and kept on the outer side of the roll; and when served, the heads are to be turned towards each other in the dish.
Garnish with fried or dried parsley.