Baked Fish

Ingredients

• the fish
• an onion
• two tablespoonfuls of fat
• a cup of fine, dry bread crumbs
• a little salt
• a little pepper
• four slices of salt pork or bacon
• a little flour
• a small cup of boiling water

Method

1. 1

   Clean and scale the fish without removing the head or tail.

2. 2

   Fry onion in fat until brown, then mix with bread crumbs, salt, and pepper.

3. 3

   Stuff the fish and tie it closed.

4. 4

   Place in a pan with salt pork or bacon, sprinkle with flour, salt, and pepper.

5. 5

   Bake until skin begins to break, basting every fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 34. The excerpt below is the record exactly as published.

BAKED PISH Clean and scale the fish, but do not take off the head or tail. Slice an onion fine, and fry brown in two tablespoon- fuls of fat; add to this a cnp of fine, diy bread crumbs and a little salt and pep^per, and stir till brown. Wipe dry the inside of the fish, and put this stuffing in; wind a string around the outside to hold it firmly in place. Put in a pan with four slices of salt pork or bacon, and lay three or four more on the top of the fish; shake a little fiour, salt, and pepper over alL Bake in a hot oven till the skin begins to break open a little; every fifteen minutes open the oven door and baste the fish; that is, pour a spoonful of juice from the pan over the fish; if there is not enough, pour a small cup of boiling water

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