Baked Fish

Ingredients

• a fish
• rub all over with salt
• sprinkle with pepper
• two strips of cotton cloth
• strips of salt pork
• Bake about 1 hour

Method

1. 1

   Clean, wash, and dry the fish.

2. 2

   Do not remove the head or tail.

3. 3

   Rub all over with salt, stuff, and sew up.

4. 4

   Put two strips of cotton cloth in pan to help remove the fish when baked.

5. 5

   Lay the fish in the pan and skewer into the shape of a letter S.

6. 6

   Cut gashes on top and lay strips of salt pork in them and around the pan.

7. 7

   Sprinkle the fish with salt and pepper, and dredge with flour.

8. 8

   Put in a hot oven.

9. 9

   When the flour begins to brown, baste with the fat in the pan and boiling water.

10. 10

    The fish is done when the flesh separates easily from the bone.

11. 11

    Lift carefully on a hot platter, draw out skewers or strings, and serve with drawn butter or egg sauce.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 44. The excerpt below is the record exactly as published.

Baked Fish Clean, wash, and dry the fish. Do not remove the head or tail. Rub all over with salt, stuff, and sew up. Put two strips of cotton cloth in pan (if you have not a fish sheet), to help remove the fish when baked. Lay the fish in the pan and skewer into the shape of a letter S. Cut gashes on top and lay strips of salt pork in them and around the pan. Sprinkle the fish with salt and pepper, and dredge with flour. Put in a hot oven. When the flour begins to brown, baste with the fat in the pan and boiling water. The fish is done when the flesh separates easily from the bone. Bake about 1 hour

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