Baked Red Snapper with Forcemeat

Ingredients

• a red snapper weighing about five pounds
• one pint of medium-sized oysters, chopped very fine
• one-half cup of powdered cracker crumbs
• one generous tablespoonful of butter
• one-quarter of a teaspoonful of white pepper
• one-half teaspoonful of onion juice
• one teaspoonful of salt
• one teaspoonful of finely chopped parsley

Method

1. 1

   Prepare the fish and stuff it with the mixture of oysters, cracker crumbs, butter, white pepper, onion juice, salt, and parsley.

2. 2

   Rub the fish with salt, sew it up, and bake in a pan with boiling water for about one hour.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 62. The excerpt below is the record exactly as published.

Baked Red Snapper, with Forcemeat Select a red snapper weighing about five pounds. Cut off the fins, scale it, and prepare it for baking. Stuff it with the following mixture : One pint of medium-sized oysters, chopped very fine, one-half cup of powdered cracker crumbs, one gener- ons tablespoonful of butter, one-quarter of a teaspoonful of white pepper, one-half teaspoonful of onion juice, one teaspoon- ful of salt, and one teaspoonful of finely chopped parsley

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