Baked Fish with Oyster Dressing

Ingredients

• a four-pound fish
• a tablespoon of butter
• one teacup of cracker-crumbs
• one teaspoon of salt
• one minced garlic clove
• one tablespoon of tomato-juice
• a pinch of red pepper
• half a teaspoon of thyme
• two dozen drained and chopped oysters
• four thin slices of bacon
• the juice of one lemon

Method

1. 1

   Fry minced onion in butter, add cracker-crumbs, salt, garlic, tomato-juice, red pepper, and thyme.

2. 2

   Brown and mix well.

3. 3

   Add drained and chopped oysters, brown until dry.

4. 4

   Stuff the fish, sewing the sides together.

5. 5

   Dust with flour, lay in the baking-pan, cover with tomato slices and bacon, squeeze lemon juice over, sprinkle with salt and cayenne pepper, and bake for half an hour in medium heat, basting with tomato-juice.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 33. The excerpt below is the record exactly as published.

BAKED FISH WITH OYSTER DRESSING A LOUISIANA RECEIPT Use a four-pound fish; any nice firm-meated fish, such as bluefish, redfish, whitefish, or red snapper, may be used. Fry one minced onion in a tablespoon of butter, add one teacup of cracker-crumbs, one teaspoon of salt, one minced garlic clove, one tablespoon of tomato- juice, a pinch of red pepper, and half a teaspoon of thyme. Brown and mix well. Add two dozen drained and chopped oysters. Brown until quite 68 THE HOME COOK BOOK dry. With this stuff the body and head of the fish, sewing the sides of the fish together to keep the dressing in. Dust with flour and lay in the baking-pan. Lay some sHces of fresh tomatoes over the fish, also four thin sHces of bacon. Squeeze the juice of one lemon

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