Baked Fish

Ingredients

• 1 medium-sized haddock
• 1 tsp. chopped parsley
• 1 tsp. chopped pickles
• 1 cup cracker or bread-crumbs
• 1 tsp. capers
• 1 ssp. pepper
• % cup melted butter
• 1 ssp. salt
• 1 tsp. chopped onion

Method

1. 1

   Remove eyes of fish.

2. 2

   Clean the fish, and wipe thoroughly inside and out with a cloth wrung out of cold water.

3. 3

   Make a stuffing of the above ingredients.

4. 4

   Put the stuffing in the cavity and sew up the opening.

5. 5

   Use larding needle to sew fish.

6. 6

   Rub the fish thoroughly with salt, pepper and butter on both sides.

7. 7

   Cut small gashes across the sides of the fish about two inches apart, and in these put tiny strips of fat salt pork.

8. 8

   Skewer the fish in the shape of a letter S, and dredge with flour.

9. 9

   Put on cheese-cloth in baking-pan, with extra pieces of pork.

10. 10

    Allow 15 min. to a pound, and baste frequently with the melted pork, or salted H20.

11. 11

    Serve with a garniture of parsley and slices of lemon or hard-cooked egg.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 34. The excerpt below is the record exactly as published.

BAKED FISH. 1 medium-sized haddock, 1 tsp. chopped parsley. bluefish or shad. 1 tsp. chopped pickles. 1 cup cracker or bread- 1 tsp. capers. crumbs. 1 ssp. pepper. % cup melted butter. 1 ssp. salt. 1 tsp. chopped onion

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