Baked Fish

Ingredients

• A fish weighing about five pounds
• three large, or five small, crackers
• quarter of a pound of salt pork
• two table-spoonfuls of salt
• quarter of a teaspoonful of pepper
• half a table-spoonful of chopped parsley
• two table-spoonfuls of flour

Method

1. 1

   If the fish has not already been scraped free of scales, scrape and wash clean; then rub into it one tablespoonful of the salt.

2. 2

   Roll the crackers very fine, and add to them the parsley, one tablespoonful of chopped pork, half the pepper, half a tablespoonful of salt, and cold water to moisten well.

3. 3

   Put this into the body of the fish, and fasten together with a skewer.

4. 4

   Butter a tin sheet and put it into a baking pan.

5. 5

   Cut gashes across the fish, about half an inch deep and two inches long.

6. 6

   Cut the remainder of the pork into strips, and put these into the gashes.

7. 7

   Now put the fish into the baking pan, and dredge well with salt, pepper, and flour.

8. 8

   Cover the bottom of the pan with hot water, and put into a rather hot oven.

9. 9

   Bake one hour, basting often with the gravy in the pan.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 42. The excerpt below is the record exactly as published.

baked fish, is herewith given : A fish weighing about five pounds ; three large, or five small, crackers, quarter of a pound of salt pork, two table-spoonfuls of salt, quarter of a teaspoonful of pepper, half a table-spoonful of chopped parsley, two table-spoonfuls of flour

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