nut-freeegg-freesoy-free
Baked Bluefish
From Kirmess cook book, 1907
Serves 4
Serve with a brown sauce or desired sauce.
Presented as published in 1907. 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 Kirmess cook book (1907), page 30. The excerpt below is the record exactly as published.
BAKED BLUEFISH. Mrs, John Braivning, New York, Select a nice large bluefish; clean, and prepare it for baking. Wash it in saltd water, and after drying it thoroughly, stuff it with veal forcemeat for fish, or else with bread forcemeat, to which a few capers have been added. Sew up the opening and rub the fish all over with salt. Then, having put small pieces of butter over it, or slash fish and place pieces of salt pork in openings, place it in a large pan with enough water to cover the bottom, and bake in a hot oven for forty-five or fifty minutes. After it begins to bake, sprinkle it with a little salt and pepper
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