Baked Fish

Ingredients

• Remove the head from the fish
• add a tablespoon of lard, bacon drippings, or olive oil
• add one fourth cup of lard, or bacon fat or olive oil

Method

1. 1

   Remove the head from the fish; sprinkle the inside with salt and pepper; add lard or oil, and sew or fasten the sides together.

2. 2

   Roll the fish in flour, place in a baking pan, add lard or oil, and bake until brown for 30 to 45 minutes, depending on the size of the fish.

3. 3

   Serve with Tartare Sauce, Drawn Butter, or Hollandaise Sauce.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 67. The excerpt below is the record exactly as published.

Baked Fish. — Remove the head from the fish; sprinkle the inside with salt, pepper; add a tablespoon of lard, bacon drippings, or olive oil, and sew or fasten the sides together. Roll the fish in flour, place in a baking pan, add one fourth cup of lard, or bacon fat or olive oil

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