BAKED FISH

Ingredients

• 1 bream or any nice white fish
• 1 tablespoonful butter
• 1 gill gravy
• 1 small onion
• 1 oz. bacon fat
• 1 cupful of breadcrumbs
• Salt and pepper

Method

1. 1

   Slice the onion and fry in butter.

2. 2

   Clean the fish, cut into fillets, layer in a pie dish with seasoning, bacon fat, onion, and breadcrumbs.

3. 3

   Pour over gravy, cover with breadcrumbs, and bake for half an hour.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 13. The excerpt below is the record exactly as published.

BAKED FISH. Fish. 44_FISH CAKES. 1 lb. cold fish 1 oz. clarified butter 2 ozs. breadcrumbs ^ teaspoonful chopped 2 eggs parsley Salt and pepper to taste. Mode. — Pound the white flesh of the fish, mixing into it the clarified butter and breadcrumbs, also the parsley, salt and pepper, bind with the yolk of an egg well beaten ; shape into neat rounds or flat cakes. Dip into a beaten egg, then in fine breadcrumbs ; and fry in boiling fat. 45_SOUSED FISH. 1 fish about 4 lbs. Spice (white) ; 2 onions Ginger Cloves Vinegar Mode. — Put the fish (when nicely cleaned) in a baking tin or a pie dish large enough to hold it easily, cover with vinegar, cut up the onions in thin slices, put them on the fish with the cloves, spice and ginger, bake until the fish is well cooked ; allow to get cold, put on a dish with the vinegar and garnish with cucumber and tomatoes. 46— FISH LA CEEME.'' 1 bream or any nice white 1 tablespoonful butter fish ^ oz. bacon fat 1 teaspoonful of parsley 1 gill gravy 1 small onion J cupful of breadcrumbs

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