Baked Fish

Ingredients

• A fish of five or six pounds
• Prepare a stuffing of bread crumbs
• sufficient butter, lard, or beef dripping
• pepper, salt, a little summer savory, thyme, or sage
• a half pint of stock or beef dripping

Method

1. 1

   Clean and wipe the fish dry, stuff it lightly, sew up the opening, and place in a baking pan.

2. 2

   Rub with butter, dredge with flour or bread crumbs, and add seasoning.

3. 3

   Bake in a hot oven, basting frequently.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 27. The excerpt below is the record exactly as published.

BAKED FISH. Any fish may be baked, provided it is large enough to admit of being stuffed. A fish of five or six pounds when stuffed will take from forty to fifty minutes to bake. To prevent scorching place over it a well-greased paper. Prepare a stuffing of bread crumbs, with sufficient butter, lard, or beef dripping to make the mixture moist. Season with pepper, salt, a little summer savory, thyme, or sage. Clean and wipe the fish dry, j)ut in the stuffing lightly, and sew up the opening. Lay the fish in a baking pan ; rub it over with butter, lard, or beef dripping ; dredge with flour, bread crumbs, or rolled cracker ; spread on the upper side a few thin slices of raw onion and sprinkle them with salt and pep- per ; or instead of dredging lay thin slices or strips of fat salt pork or bacon on the sliced onion, and above the seasoning. Put into the pan a half pint of stock or beef dripping

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