Baked Fish
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve with drawn butter, Hollandaise, or oyster sauce.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 31. The excerpt below is the record exactly as published.
Baked Fish. The fish should always be very carefully and thor- oughly cleaned, scraped outside and washed well. All fish should be thoroughly cooked. Wipe it with a dry cloth, rub in the salt, on both sides, and fill with tur- key dressing; sew it up carefully, do not pack it, as it will swell. If you leave the head on clean it well. I take it off. Lay it on the rack of roasting pan after rubbing it with softened butter, put in pan a little water
Cook this with the app: pantry check, scaling, and the assistant.