Baked White Fish

Ingredients

• a white fish
• a little butter
• pepper
• salt

Method

1. 1

   Dry the fish, do not split them; lay on baking dish, add a little butter, pepper and salt.

2. 2

   Serve as soon as done, which will be in fifteen or twenty minutes.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 215. The excerpt below is the record exactly as published.

a white fish as above and a delicious Baked White Fish will result. Brook Trout — ^Wash and drain in a colander a few minutes, split nearly to the tail, flour nicely, salt, and put in pan, which should be hot but not burning ; throw in a little salt to prevent sticking, and do not turn until brown enough for the table. The general defect in cooking trout when fried, is over cooking. They should never be done to a crisp. Fry also in a little butter or oil and omit the flour, frying them perfectly plain. For Broiled Trout mrap in a piece of glazed paper, which should be well buttered ; sprinkle a very little salt and pepper

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