Baked Bluefish
From Catherine Owen's new cook book .., 1885
Ensure fish is very fresh for best results.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 79. The excerpt below is the record exactly as published.
BAKED BLUEFISH. This fish should be used very fresh. Choose one of fair size ; wash it clean, taking care no slime or dark Fish. 153 matter adheres to the inside. To remove it use your forefinger and some salt ; wipe it dry, and stuff it with yea] stuffing (see recipe), and sew it up ; lay it in a dripping-pan with two ounces of butter in small pieces over it ; sprinkle with a teaspoonful of salt ; dredge it with flour, and bake in a good oven from half an hour to forty minutes, according to size. "While it is cook- ing chop a tablespoonful of pickled cucumber, or half the quantity of capers, and a teaspoonful of parsley. Take up the fish, put it to keep hot, set the dripping- pan on the stove; shake in it a dessert-spoonful of flour, and let it brown (or use brown flour, see recipe, which saves time) ; with the back of the spoon rub the flour into the butter and gravy that is in the pan ; when brown and smooth, but not at all burnt, pour in quickly a cup of boiling water, and if you have it, a glass of claret wine, and pepper to taste ; stir till all is smooth. Strain this sauce, put in a dessert-spoonful of Worces- tershire sauce, one of anchovy sauce
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