Baked Fish

Ingredients

• One large plaice or flounder
• one table-spoonful chopped parsley
• two table-spoonfuls bread crumbs
• two ounces dripping
• one tea-spoonful salt
• one half tea-spoonful pepper

Method

1. 1

   In a baking tin, layer half of the bread crumbs, dripping, parsley, pepper, and salt.

2. 2

   Clean the fish, place it over the crumbs, and sprinkle with remaining ingredients.

3. 3

   Bake in a quick oven for half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 175. The excerpt below is the record exactly as published.

BAKED FISH — STEWED FISH. 271 boiling, add the pepper, and draw the pan from the fire. At the end of twenty minutes take the fish from the water, remove all bone and skin, and place the fish in rough pieces in the sauce-pan, with the flour, dripping, and milk. Return the pan to the fire, and let all simmer slowly for five minutes. Baked Fish. — One large plaice or flounder, one table- spoonful chopped parsley, two table-spoonfuls bread crumbs, two ounces dripping, one tea-spoonful salt, one half tea- spoonful pepper. Place in a small baking-tin half of the bread crumbs, dripping, parsley, pepper, and salt. Wash well the fish, clean it and cut off the fins ; place it over the bread crumbs on the tin, sprinkle over the remainder of the parsley, bread crumbs, pepper, and salt. Place the remainder of the dripping over in very small pieces. Place the tin in rather a quick oven for half an hour. Lift the fish very carefully, and place it on a very hot flat dish, when it is ready for use. Baked Fish.— Two pounds cod fish, four table-spoonfuls of bread crumbs, two table-spoonfuls of flour, one half pint milk, one tea-spoonful salt, one salt-spoonful pepper, one table-spoonful of vinegar. "Wash the fish well, cut off the fins, and cut it in slices about half an inch thick. Place in a pie-dish half of the bread crumbs and half the pepper and salt. Place over the bread crumbs the slices of fish, and pour over the fish the vinegar. Sprinkle over the remainder of the bread crumbs, pepper, and salt. Place now the flour in a basin, and moisten it with two or three table-spoonfuls of milk. Add the remainder of the milk, and stir all till the flour is quite smooth. Pour the milk and flour over the fish and bread crumbs, and place the pie-dish in a quick oven for half an hour. Stewed Fish. — Two pounds cod fish, two ounces clarified fat, one large table-spoonful of chopped parsley, one ounce 272 SIMPLE BREAKFAST DISHES. flour, one tea-spoonful of salt, one salt-spoonful of pepper, three gills milk or water. Wash well the fish, cut off the fins, cut it in slices about an inch thick. Melt now in a sauce-pan over the fire the dripping, add the flour, stir both well together, and add by degrees the milk or water. Stir all till boiling. Add the salt and pepper, then the pieces of fish. Draw the pan on one side, cover it, and allow the contents to simmer for ten minutes. Add the parsley, and cook two minutes longer. The dish is now ready, and ought to be served at once. NOTE. — A tea-spoonful of vinegar is a great improvement when the water is used. Fried Fish. — Two slices of cod fish, two table-spoonfuls of bread crumbs, one table-spoonful of flour, one tea-spoon- ful of salt, one salt-spoonful of pepper, two table-spoonfuls of dripping, one egg. Cut the fish about an inch in thickness. Place on a sheet of paper the flour; place on another sheet the bread crumbs. Beat well on a plate the egg. Season the bread crumbs with the pepper and salt. Lift the fish with a fork. Roll it well in the flour, then dip it in the beaten egg. Roll it now in the bread crumbs. When both pieces are prepared in this way, heat in a frying-pan the dripping ; when the smoke rises, place in the pieces of fish ; cook them for seven or eight minutes on both sides. Place the slices on a very hot dish, and garnish with a little parsley. Fried Fish.. — Two large haddocks, one table-spoonful flour, one tea-spoonful salt, one salt-spoonful pepper, two table-spoonfuls dripping. Mix well on a sheet of paper the flour, pepper, and salt. Wash well and clean the haddocks. Cut off the fins ; and roll them in the seasoned flour. Melt in a frying-pan the dripping ; when the smoke rises, place in the haddocks, and cook them seven or eight minutes on both sides. Serve on a very hot flat dish, and garnish with parsley. HOT POT — SEA PIE. 273 MEATS. Hot Pot. — One pound cold cooked meat or one pound lean mutton, two pounds potatoes, one large onion, one half pint cold water, half an. ounce dripping, half a table-spoonful salt, one half tea-spoonful pepper

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