Baked Fish

Ingredients

• A fish that is to be baked
• rubbed with salt
• soft butter
• dredge it thickly with flour
• narrow strips of fat salt pork
• just enough boiling water to cover the bottom
• one table-spoonful of flour

Method

1. 1

   Rub the fish with salt inside and out, stuff it, and fasten it.

2. 2

   Rub butter over the fish, dredge with flour, and place strips of fat salt pork on top.

3. 3

   Pour boiling water in the pan to cover the bottom and bake in a hot oven, basting every ten minutes with gravy and a little butter.

4. 4

   When done, remove the skewer, add water to the gravy, thicken with flour, cook for three minutes, season, strain, and pour around the fish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 41. The excerpt below is the record exactly as published.

A fish that is to be baked should be rubbed with salt, both outside and inside ; then stufT and fasten the rent or opening together wdth a skewer or with a needle and thread. Rub soft butter all over the fish, dredge it thickly with flour, and lay on the top narrow strips of fat salt pork. Now pour in the pan just enough boiling water to cover the bottom, and bake the fish in a hot oven. Baste every ten minutes with the gravy in the pan and a little butter, and lightly dredge at each basting with salt, 'pep- per and flour. When the fish is done, remove the skewer or strings, and place the fish on the serving dish. Set the pan on top of the stove, add water to the gravy until there is a full pint in the pan, and thicken with one table-spoonful of flour wet to a paste with a little water ; then cook the gravy three minutes, season to taste with salt and pepper, strain through a sieve and pour it around the fish. If the sediment in the pan seems at all burnt, do not use it, but make instead a brown sauce, and pour it around the fish. (See " Sauces for Fish,") PISH. to3 FISH, BAKED WITH TOMATOES. When placing the fish in the oven put in the bottom of the pan four table-spoonfuls of chopped tomatoes, either fresh or canned; and baste the fish with them, adding water as usual. Care should be taken that the pan does not become dry, for the tomatoes will soon stick to it. The gravy is made as directed above, but if by any acci- dent the tomatoes have become scorched, serve a made tomato sauce with the fish. (See " Sauces for Fish.") This is a very delicious way of serving baked haddock. BAKED BLUE-FISH. This fish is one of the most satisfactory varieties for baking. It should be stuffed with a bread stuffing and served with a cream sauce. (See " Sauces for Fish.") BAKED SHAD. Open the shad only far enough to remove the roe, and follow the directions given for " Baked Fish." Serve the roe on a small platter, giving a portion to each person with the fish. Roe is cooked in different ways, three of which are given below. BAKED ROE. Drop the roe gently into salted boiling water, and let it boil twenty minutes, but not rapidly. Drain, and lay it on a buttered tin plate. Dredge the roe well with pepper and salt, spread soft butter over it, and lastly dredge plentifully with flour. Bake in the oven thirty minutes, during "which time baste frequently with salt, pepper, water and butter, always dredging with flour after each basting. 104 ^-^^ PATTERN COOK-BOOK. FRIED ROE. Cook the roe ten minutes in boiling salted water to which a table-spoonful of vinegar has been added. Drain, roll it ip beaten egg and then in cracker-crumbs — season with salt and pepper, and fry until brown in hot fat. SCALLOPED ROE. Boil as for fried roe, drain, and break the roe up lightly with a fork. Make a white sauce (See " Sauces for Fish.") Sprinkle a layer of roe in a baking dish ; add half the yolk of an ^gg^ well beaten, dropping it over the top of the roe ; next sprinkle lightly with finely chopped parsley ; salt and pepper to taste and a few drops of lemon juice, and then add a layer of the white sauce. Repeat the layers of roe, egg, seasoning and sauce, cover with bread-crumbs and bits of butter, and bake until brown. If a large dish is required, use with the roe any cold flaked fish left from a former meal. Various kinds of roe may be prepared the same as shad roe. HALIBUT a la Creola. Four pounds of fish. One cupful of water. One pint of stewed tomatoes. One slice of onion. Three cloves. Two table-spoonfuls of butter. One table-spoonful of flour

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