Baked Fish

Ingredients

• Cod, haddock, bluefish, small salmon, bass, and shad
• rub with salt
• narrow strips of fat salt pork
• propping it up with potatoes
• dredge the fish with flour
• drawn butter or egg sauce

Method

1. 1

   Clean, wipe, and dry the fish, rub with salt, fill with stuffing, and sew the edges together.

2. 2

   Cut gashes on each side, insert pork strips, and prop the fish in a pan.

3. 3

   Dredge with flour and bake in a hot oven.

4. 4

   Baste with pork fat until done, when flesh separates from bone.

5. 5

   Serve with drawn butter or egg sauce.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 136. The excerpt below is the record exactly as published.

Baked Fish Cod, haddock, bluefish, small salmon, bass, and shad, may be stuffed and baked whole. Clean, wipe, and dry the fish, rub with salt, fill with stuffing, and sew the edges together. Cut gashes two inches apart on each side. Put narrow strips of fat salt pork into the gashes and in the pan under the fish. Place the fish upright in the pan by propping it up with potatoes, or by skewering the head one way and the tail the other. Dredge the fish with flour. Put it into a hot oven without water ; when the flour is brown, baste with the pork fat, and baste often. It is done when the flesh separates easily from the bone. Remove FISH 265 it carefully to a hot platter, draw out the strings or skewers, and serve with drawn butter or egg sauce

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