Baked Fish

Ingredients

• one tablespoon of vinegar
• two tablespoons of cucumber pickles
• one onion minced fine
• a thin slice of halibut or any small whole fish

Method

1. 1

   Spread butter over a dripping pan or cover with slices of fat salt pork, sprinkle with minced onion, lay on the fish, add vinegar, and spread thickly with butter and flour rubbed together.

2. 2

   Bake until done, depending on the thickness of the fish.

3. 3

   Remove to a platter, mix flour with the butter left in the pan, add water to desired consistency, and pour over the fish.

4. 4

   Garnish with lemon points and parsley.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 50. The excerpt below is the record exactly as published.

Baked Fish. Spread some butter over an agate dripping pan or cover with thin slices of fat salt pork, sprinkle over it one onion minced fine, lay on this a thin slice of halibut or any small whole fish split down the middle. * Fish'. 117 Add one tablespoon of vinegar and spread thickly with butter and flour rubbed together. Bake until done, the time depending upon the thickness of the fish. Remove to a platter. When the pan is buttered or pork is laid under the fish, it is easily removed with a palate knife. Or a strip of cheese-cloth or tough greased paper can be put underneath and be drawn out with the fish. Mix flour with the butter left in the pan, and add water until it is the desired consistency; add two tablespoons of cucumber pickles

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