Baked Blue Fish

Name: Baked Blue Fish
Ingredients: Clean thoroughly, cut off head and tail; fill with a soft bread stuffing; sprinkle with salt and pepper; salt and pepper; add a squeeze of lemon juice

From Standard Paper-Bag Cookery, 1912

Serve with sliced lemon rolled in fine cut parsley.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 11. The excerpt below is the record exactly as published.

Baked Blue Fish. — Clean thoroughly, cut off head and tail and fill with a soft bread stuffing. Tie up se- curely, rub over the outside of the fish with sweet vege- table oil, sprinkle with salt and pepper, add a squeeze of lemon juice

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