Baked Fish

Ingredients

• four large crackers
• four ounces of bread-crumbs
• quarter of a pound of salt pork
• one teaspoonful of salt
• half a teaspoonful of pepper
• a tablespoonful of chopped parsley
• a teaspoonful of thyme
• half a cup of hot water
• about two tablespoonfuls

Method

1. 1

   Clean the fish and wash in salted water.

2. 2

   For stuffing, mix crackers or bread-crumbs with chopped pork, salt, pepper, parsley, thyme, and hot water.

3. 3

   Stuff the fish and fasten it with a skewer.

4. 4

   Dredge with flour, place on a baking sheet, add boiling water to the pan, and bake in a hot oven for one hour, basting often.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 67. The excerpt below is the record exactly as published.

Baked Fish. Bass, fresh shad, blue-fish, pickerel, &c., can be cooked in this way : — See that the fish has been properly cleaned. Wash in salted water, and wipe dry. For stuffing for a fish weigh- ing from four to six pounds, take four large crackers, or four ounces of bread-crumbs ; quarter of a pound of salt pork ; one teaspoonful of salt, and half a teaspoonful of pepper ; a tablespoonful of chopped parsley, or a teaspoon- ful of thyme. Chop half the pork fine, and mix with the crumbs and seasoning, using half a cup of hot water to mix them, or, if preferred, a beaten egg. Put this dress- ing into the body of the fish, which is then to be fastened together with a skewer. Cut the remainder of the pork in narrow strips, and lay it in gashes cut across the back of the fish about two inches apart. Dredge thickly with flour, using about two tablespoonfuls

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