Baked Fish

Ingredients

• the fish has been carefully cleaned, drawn, eyes removed, fins and tail shaped
• lay some pieces of salt pork in each cut
• Dredge the fish with salt and pepper
• Dredge the fish with salt and pepper

Method

1. 1

   After cleaning the fish, sew up the opening with a large needle.

2. 2

   Cut three gashes on either side and insert salt pork.

3. 3

   Dredge with salt and pepper, place in a pan with pork slices on top.

4. 4

   Bake for fifteen minutes per pound, basting with pork fat.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 27. The excerpt below is the record exactly as published.

Baked Fish. After the lish has been carefully cleaned, drawn, eyes removed, fins and tail shaped, put in the stuffing, sew up opening- with a trussing or large needle; then cut three gashes on either sid.e of the fish and lay some pieces of salt pork in each cut, and fasten with a wooden toothpick to hold it in place. You can shape it in the form of a letter S, if you like, with a long trussing- needle and a piece of white cotton cord drawn tightly, or prop on the sides with potatoes and leave in the natural shape. Dredge the fish with salt and pepper

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