Baked Fish

Ingredients

• A fish weighing about five pounds
• three large, or five small crackers, or an equivalent in dry breadcrumbs
• quarter of a pound of salt pork
• two tablespoons of salt
• quarter of a teaspoon of pepper
• half a tablespoon of chopped parsley
• two tablespoons of flour

Method

1. 1

   Scrape and wash the fish clean, rub with 1 tablespoon of salt.

2. 2

   Roll crackers or breadcrumbs fine, mix with parsley, 1 tablespoon of pork, half the pepper, half a tablespoon of salt, and moisten with cold water.

3. 3

   Stuff the fish and fasten with a skewer.

4. 4

   Butter a tin sheet, cut gashes in the fish, insert pork strips, dredge with flour, salt, and pepper.

5. 5

   Place in a baking pan with hot water and bake for 1 hour, basting every 15 minutes.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 72. The excerpt below is the record exactly as published.

BAKED FISH. A general rule, that will cover all kinds of baked fish, is herewith given: A fish weigh- ing about five pounds; three large, or five small crackers, or an equivalent in dry bread- crumbs, quarter of a pound of salt pork, two tablespoons of salt, quarter of a teaspoon of pepper, half a tablespoon of chopped parsley, two tablespoons of flour

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