Baked Fish

Ingredients

• the fish
• salt
• pepper
• narrow strip of salt fat pork
• butter
• slices of lemon
• chopped parsley

Method

1. 1

   Wash and dry the fish, rub with salt, stuff with forcemeat, and sew.

2. 2

   Cut gashes on both sides and insert pork.

3. 3

   Sprinkle with salt and pepper, bake in a hot oven, adding water and butter as it browns.

4. 4

   Garnish with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 21. The excerpt below is the record exactly as published.

BAKED FISH Wash and dry the fish, rubbing inside and out with salt; stuff with forcemeat or bread stuffing and sew. Cut gashes two inches apart on both sides, alternating, and into each slip a narrow strip of salt fat pork. Sprinkle with salt and pepper and place in a hot oven without water. As soon as it begins to brown add hot water and butter and baste every ten minutes., Bake until done, allow- ing an hour or more for a large fish, twenty or thirty minutes for a small one. Remove to a hot platter; draw out the strings; wipe off aU water or fat and remove pork; garnish with slices of lemon well covered with chopped parsley

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