Baked Blue Fish

Ingredients

• 1/2 pint of bread crumbs
• 2 tablespoons of melted butter
• 1/2 cup of boiling water
• black pepper
• salt

Method

1. 1

   Remove intestines, wash and dry fish.

2. 2

   Make dressing with bread crumbs and melted butter, season with pepper and salt, stuff fish.

3. 3

   Place in a pan with boiling water, baste often, dredge with flour, and bake for about 50 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 17. The excerpt below is the record exactly as published.

Baked Blue Fish. Remove the intestines, wash and dry the fish. Make a dress- ing with % pint of bread crumbs and 2 tablespoons of melted butter, season with black pepper and salt. Then stuff fish. Place it in a pan with % cup of boiling water and set in the oven, basting often. Dredge fish with flour, and put on top bits of butter, bake in a quick oven about 50 minutes. Serve with potato balls and Worces- tershire sauce. Black Bass. Prepare fish in usual way. Stuff with pulverized bread crumbs and oysters cut in half, season with butter, pepper, salt and a dash of onion. Place fish in pan, with bits of butter all over the top, add ^ pint of cold water. Baste the bass frequently, and if water boiis out, add a little warm water, and let cook aboijt 1 hour and 15 min- utes. Serve on a hot dish with cucumbers and potato balls. Clams. Select 1 dozen large Guilford clams, wash thoroughly, anJ plunge into boiling water for a moment. Drain and open them, and use only the round plump part. Put in chafing dish a pat of butter, and when hot add a dust of flour, and cayenne pepper. Simmer the clams, until they are slightly cooked ; about 4 minutes, and pour in 1 30 KENTUCKY RECEIPT BOOK. gill of aberry wine. Cover, and simmer 5 minutes. Serve on hot toast. . To Cook Fish. Take any kind of fish, sol^ or turbot, skin and bone the fish, chop it fine, have 3 yolks well bea,ten and add to fish, also 2 mush- rooms chopped fine, 1 teaspoon of Chutney sauce. Mix well, form into balls, roll in bread crumbs, fry in butter over slow fire until done. To Broil Spanish Mackerel. Split mackerel in the back, wash thoroughly, then wipe dry, mb well with butter, pepper and salt. Have fish pan hot, with a large lump of butter, when it melts, put in th6 fish, turn frequently. Whon done serve on a hot dish, with drawn butter sauce, and the juice of 1 lemon may be added. Garnish the dish with parsley. Serve at once. Broiled Soft Shell Crabs. Take as many crabs as required, wash them and wipe dry, rub with melted butter and put on each a little pepper and salt. Put m a broiler, cook 5 minutes. Serve on hot toast with sauce and lemons cut in quarters, a sprig of parsley across each quarter. Serve crabs hot. Broil Fresh Mackerel. Split mackerel down the back, take out backbone ; score several places. Rub the fish with melted butter, sprinkle with salt and pep- per. Broil over a brisk fire for 10 minutes. Serve with Maitre d' Hotel sauce. Garnish with thin slices of lemon and sprigs of parsley. Baked White Fish. Take a nice fish, wash well and rub dry, and remove the ims. Rub 2 teaspoons of salt in the fish. For dressing, % coffee cup of bread crumbs, % onion chopped fine, 1 teaspoon of chopped parsley, 1 kitchen spoon of butter, pepper and salt, (if preferred 1 pint of oysters can be added to this dressing but must be plumped in tlioir liquor.) Sew fish together. Place in pan well greased with but- ter, and dredge with flour. Pour 1 cup of boiling water

Cook this with the app: pantry check, scaling, and the assistant.