Baked Blue Fish
From Standard Paper-Bag Cookery, 1912
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 and slip into the greased bag. Seal and cook from twenty to forty minutes according to weight. Serve with sliced lemon rolled in fine cut parsley
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