Baked Fish

Ingredients

• Scrape and clean off scales.
• Rub with salt and pepper inside and out.
• Fill the body of the fish with dressing.
• From three to five crackers rolled fine
• one small cup r'vil of chopped salt pork
• one tablespoonful of butter
• one teaspoonful of pepper
• One finely chopped onion

Method

1. 1

   Rub fish with salt and pepper, fill with dressing, and sew or wind a string around it.

2. 2

   Cover baking pan with water, dust fish with crumbs, baste with butter, thicken gravy, season, and add tomato catsup.

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 13. The excerpt below is the record exactly as published.

BAKED FISH. Scrape and clean off scales. Wash and wipe dry. Rub with salt and pep- per inside and out. Fill the body of the fish with dressing. Sew or wind a fctiing around it. Cover the bottom of the baking pan with water. Dust the fish with sifted bread or cracker crumbs and baste with butter or the drippings. Thicken the gravy, season it to taste and add tomato catsup. Dressing for baked fish: From three to five crackers rolled fine one small cup r'vil of chopped salt pork, one table spoonful of butter and one teaspoonful of pepper. One finely chopped onion

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