Baked Red Snapper

Ingredients

• a 4 pound fish
• a tablespoon butter
• 34 pint water
• salt
• a tablespoon flour

Method

1. 1

   Score a 4 pound fish an inch and a half apart; lay strips of bacon in the incisions.

2. 2

   Spread over a tablespoon butter, add 34 pint water and salt; bake on a cloth for convenience in removing from pan.

3. 3

   Half an hour or 40 minutes should cook it.

4. 4

   When done pour off liquor for sauce; if not 34 pint, add water.

5. 5

   Sauce — Mix a tablespoon flour with a little of the liquor cooled; add balance and boil to thick cream; add a hard boiled egg, chopped, and a little parsley.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 12. The excerpt below is the record exactly as published.

BAKED RED SNAPPER. Mrs. S. T. Robinson. Score a 4 pound fish an inch and a half apart ; lay strips of bacon in the incissions. Spread over a tablespoon butter, add 34 pint water and salt; bake on a cloth for convenience in re- moving from pan. Half an hour or 40 minutes should cook iU When done pour off licpior for sauce; if not >)4 pint, add water. Sauce — Mix a tablespoon flour

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