Baked Fish

Ingredients

• 1 cup cracker crumbs
• 1 teaspoon of salt
• 1 saltspoon of pepper
• 2 teaspoons of chopped parsley
• 4 tablespoons melted butter
• 1/2 cup of warm water
• 1 beaten egg

Method

1. 1

   Clean, dry, and stuff the fish with the stuffing.

2. 2

   Sew it up.

3. 3

   Bake on a greased baking sheet until browned, basting often.

4. 4

   Serve with drawn butter or Hollandaise sauce.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 39. The excerpt below is the record exactly as published.

BAKED FISH. Clean, dry, and stuff the fish with one of the stuffings given be- low, and sew it. Long, narrow fish bake best if a trussing needle is run through the side of the head, then the middle of the ■body, and then the tail, in such a way as to form the fish into the shape of a letter S as shown in the accompanying illustra- tion; it will then rest on its bel- ly while baking, instead of on its side. Shad or other short, broad fish, may be propped up on their bellies with peeled po- tatoes, or pieces of old bread. In order to lift the fish out easily when done, it is best to put the fish on an iron or tin baking sheet, with handles at the ends, and set that in the baking pan; if you have no such baking sheet, 2 broad strips of cotton cloth can be used to lift the fish out with, laying the cloth across the pan before putting in the fish. Grease the baking sheet well with salt pork fat, to keep the fish from sticking, and put some pieces of pork under the fish al- so. Sprinkle it over with salt and pepper, rub on soft butter, and put narrow strips of pork in gashes cut across the back of the fish about 2 inches apart. Dredge it well with flour, and bake in a hot oven until nicely browned, basting it often to prevent the skin from crack- ing. Remember that constant basting is essential to success. Some IJAKED FISH. 56 FISH cooks put a little water in the baking pan, but it is better not to do so, but use the pork fat to baste with. When done, lift it carefully and put it on a hot platter, take out the trussing needle or threads, and remove the salt pork. The best fish for baking whole are fresh shad, bass, cod, blue- fish, haddock and small salmon. Time to Bake. — This depends on the size and character of the fish, varying from ^ to 1 hour usually. A medium sized shad or cod should bake in f hour. Oarnish with parsley, water== cresses or Saratoga potatoes, and serve a drawn butter or Hollandaise sauce with it. Stuffing for Baked Fish — Take 1 cup cracker crumbs, 1 teaspoon of salt, 1 saltspoon of pepper, 2 teaspoons of chopped parsley, 4 ta- blespoons melted butter. If it is wanted more moist, wet the crack- er crumbs with |- cup of warm water, or with 1 beaten egg

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