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Baked Fish with Oyster Dressing

Name: Baked Fish with Oyster Dressing
Yield: 2 servings
Ingredients: fine fish; Pint of oysters; one-half teacupful of coarse rolled crackers; one-half cup of sweet milk; one-half teaspoonful of salt; one-fourth teaspoonful black pepper; a pinch of cayenne; one-fourth teaspoonful celery salt; tiny pieces of butter

From The national course in home economics, 1917

Serves 2

Dressing should be mixed carefully and spread on top.

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 64. The excerpt below is the record exactly as published.

BAKED FISH WITH OYSTER DRESSING. Take fine fish, soak in salt water ten minutes; season with salt and pepper flightly and fill with as much of the following dressing as possible; tie with string; roast, basting often. Dressing. — Pint of oysters, one-half teacupful of coarse rolled crack- ers, one-half cup of sweet milk, one-half teaspoonful of salt, one-fourth teaspoonful black pepper, a pinch of cayenne, one-fourth teaspoonful cel- ery salt, tiny pieces of butter

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