Baked Red Snapper

Ingredients

• one pint of oysters
• half a cupful of powdered cracker crumbs
• half a teaspoonful of onion juice
• half a teaspoonful of pepper
• four table-spoonfuls of butter
• one teaspoonful of chopped parsley
• flour for dredging

Method

1. 1

   Chop the oysters very fine; then add to them the powdered cracker, one generous table-spoonful of butter, one quarter of a teaspoonful of pepper, one teaspoonful of salt, and the parsley.

2. 2

   Mix all thoroughly, and let the mixture stand until the fish is ready.

3. 3

   Cut the fins from the fish, wash quickly in cold water.

4. 4

   Rub one table-spoonful of the salt into the fish, and then pack the stuffing into the vent.

5. 5

   Fasten the opening with steel skewers, or sew it together.

6. 6

   Place the fish on a well buttered flat tin sheet, dredge lightly with salt, pepper, and flour.

7. 7

   Pour half a pint of boiling water into the pan, and place in a hot oven.

8. 8

   Baste with sauce every ten minutes and cook for one hour.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 90. The excerpt below is the record exactly as published.

Baked Red Snapper. "For a red snapper weighing five pounds, use one pint of oysters, half a cupful of powdered cracker crumbs, half a teaspoonful of onion juice, half a teaspoonful of pepper, four table-spoonfuls of butter, one teaspoonful of chopped parsley, and flour for dredging

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