Baked Fish with Dressing

Ingredients

• 1 cup Post Toasties
• 4 cup cream
• Small onion chopped fine
• + level teaspoontul salt
• 4 cup Tomato catsup
• Dash of red pepper

Method

1. 1

   Clean fish inside and out with salted water.

2. 2

   Rub inside with salt, combine ingredients in order given and place in fish.

3. 3

   Sprinkle with salt, brush with melted butter, dredge with flour, and bake in hot oven.

4. 4

   Garnish with hard-boiled eggs and sliced lemon or parsley.

Nutrition per serving

As published

This recipe was extracted from Recipes (Post's cereals, 1930) (1930) by Ltd Grape-Nuts Company, page 1. The excerpt below is the record exactly as published.

4 cups cream 1 tablespoonful butter 1 tablespoonful flour 1 tablespoonful salt Remove the tips from the asparagus and reserve to add to finished soup. Press the stalks through the colander. Heat milk to scalding point, mix flour and butter to smooth paste, add hot milk stirring con- tinuously. Add asparagus puree and cook five minutes. Add tips, cream and salt, heat to boiling point, serve with Post Toasties sprinkled on each serving. 3 Tomato Soup I level tablespoon-1 level teaspoonful salt ful Grape-Nuts 4 level tablespoonful sugar I pint of tomatoes 1 level tablespoonful chopped onion I pintofwater 1 level Mspeioaas dei heal chopped 5 cloves parsley 1 level table-- 1 level tablespoonful butter spoonful flour A few pepper corns Place to cook all the ingredients, except the Grape- Nuts, flour and butter, and simmer until tender. Rub through a sieve, thicken with one tablespoonful each of flour \\ts butter well mixed before being stirredin. Add the Grape Nuts, simmer afew minutes 4 and serve hot, _ pe t Bensa ert ie ae | | | of EN egg, cover with oiled paper, bake 20 to _ Combine the ingredients and let stand some minutes, Escalloped Oysters with Post Toasties 2 cups Post Toasties 2 level tablespoonfuls butter I pint oysters 4 level teaspoonful salt 1 cup milk 1-16 level teaspoonful pepper Place a layer of Post Toasties in a buttered baking dish, then a layer of oysters, add seasonings, repeat layers, covering top with Post Toasties. Add milk and bake thirty minutes in moderate oven. * Fried Trout Cut fish in portions two inches thick, wipe as dry as possible and sprinkle with salt. Beat an egg until well blended, add one tablespoonful water. Roll each portion of fish in Post Toasties, then dip in beaten egg, roll again in Toasties and fry. Baked Fish with Dressing 1 cup Post Toasties + cup cream 1 level tablespoonful Small onion chopped fine melted butter © + level teaspoontul salt 4 cup Tomato catsup Dash of red pepper

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