Baked Fish

Ingredients

• any kind of nice fish large enough to bake
• four or five hard boiled eggs chopped fine
• put in a baking pan with a little water
• fill with a dressing made of...
• one teaspoon of butter
• half a cup of vinegar
• two tablespoonfuls of sugar

Method

1. 1

   Clean and dry the fish, fill with dressing, tie it, and bake.

2. 2

   Baste often to keep moist.

3. 3

   Serve with sauce made of mashed eggs, vinegar, butter, and sugar.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 123. 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, put in the stuffing lightly, and sew up the opening. Lay the fish in a baking pan; run 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 pepper; 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, taking care that a part of it gets under the fish to keep it from adhering to the pan. Bake in a hot oven. Baste very frequently and serve with a fish-gravy. Tomatoes laid on the onions and above the seasoning add to the taste and flavor. It may be eaten cold. Baked Fish Take any kind of nice fish large enough to bake; when clean, dry with a cloth and fill with a dressing made of four or five hard boiled eggs chopped fine, bread crumb, salt, pepper, and a little parsley and onion if liked; tie it well with cords to keep dressing in; put in a baking pan with a little water, and bake. Be sure to keep quite moist while cooking by basting often; sauce made of four or five hard boiled eggs, mashed, half a cup of vinegar, one teaspoon of butter, two tablespoonfuls of sugar

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