Baked White Fish

Ingredients

• a stuffing of fine bread crumbs
• a little salt pork chopped very fine
• season highly with sage
• parsley
• pepper
• salt
• pieces of butter
• dredge with flour

Method

1. 1

   Fill the fish with the stuffing, sew it up, sprinkle the outside with salt, pepper, and pieces of butter.

2. 2

   Dredge with flour and bake for one hour, basting quite often.

3. 3

   Serve with Hollandaise sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 46. The excerpt below is the record exactly as published.

BAKED WHITE FISH. Prepare a stuffiing of fine bread crumbs, a little salt pork chopped very fine ; season highly with sage, parsley, pepper, and salt. Fill the fish with the stuffiino-, sew it up, sprinkle the outside with salt, pepper, and pieces of butter • dredge with fiour, and bake one hour. Baste quite often. Serve with HoUandaise sauce. WHITE FISH A LA POINT. After cleaning the fish lay it open, remoye the back bone, placing it in a buttered baking pan, skin next to the pan. Season freely with pepper, salt, 80 TWENTIETH CEXTURV HOME COOK BOOK. little lemon juice, and butter. Put two cups of water in the pan around the sides of fish. Bake in a hot oven ; a four pound fish should cook fifteen minutes. Large white fish are superior to small ones. — H. AI. Kinsley^ Chicago. TO BAKE SHAD. Split the shad down the back, wash, and salt well, wipe well with a cloth, rub inside and out with a small quantity of cayenne pepper. Prepare a dressing of bread crumbs, seasoned with pepper, salt, thyme, celery seed, some chopped onions, and a spoonful of butter. Tie the fish well in order to keep in the stuffing, place in a baking pan with water enough to bake it, and a large spoonful of butter. Dust a little flour over the fish. Baste well while cooking Cook slowly until well done. TO FRY SHAD Cut up and sprinkle well with pepper and salt, roll in flour and fry in hot lard. TO COOK SHAD ROE. Drop into boiling water for a few minutes, take out, drain, season them with salt and pepper, dredge with flour, and fry a nice brown. TO BROIL SHAD. Split and wash the shad, then dry it on a cloth. Season with salt and pepper. Grease your gridiron well ; when hot, lay the shad upon it, the skin side down, in order that it may retain the juice ; when done, butter it and send to the table. BOILED BASS. Clean the fish well, put it in a saucepan with sufficient water to cover it add salt, place the saucepan over the fire ; after boiling a few minutes see if the fins are loose and can be removed readily ; if so, take it from the pan, place on a platter, surrounding the fish with hard-boiled eggs. Serve with sauce. BOILED BLUE FISH. This may be prepared the same as bass. BAKED BLUE FISH. Prepared in the same manner as baked shad. FISH, OYSTERS, ETC. 81 BAKED SHAD STUFFED WITH OYSTERS. Select a large shad. Clean, dry, and rub thoroughly with salt, inside and out. Make a dressing of grated bread crumbs and oysters, season it well with pepper and salt and plenty of butter. Put the fish in a baking pan with enough water to keep it from burning ; bake about one hour basting often with butter and the essence from the fish. When brown place the fish on a platter where it will keep hot ; cover the fish over while you pre- pare the gravy. Add a spoonful of catsup and the juice of half a lemon to the gravy. Gar- nish the fish with water cresses or curled parsley. The sauce should be served in a sauce boat. BAKED GURNET. Clean and dry the gurnet ; make a stuffing of bread crumbs, a little suet, minced parsley, sweet herbs, pepper and salt, and the yolk of an egg; stuff the fish, put into a baking dish with pieces of dripping and a little water; bake in a quick oven for about an hour, basting constantly. Serve with shrimp sauce. RED MULLET, BAKED. Clean the fish, take out the gills, but leave the inside ; fold in oiled paper, and bake them gently ; when done take the liquor that flows from the fish, add a thickening of butter and flour ; add half a teaspoonful of anchovy sauce, one glass of sherry, cayenne and salt to taste ; let boil two minutes ; serve the sauce in a tureen, and the fish on a dish, after having removed the paper. MULLETS DRESSED WITH FINE HERBS. Trim and place the mullets on a saucepan, buttered, season with pepper and salt, strew over them chopped mushrooms, shallot and parsley, moist- en with two glasses of sherry, and a large spoonful of brown sauce. Mix with the herb sauce a little essence of anchovy and the juice of half a lemon • one spoonful of chopped and blanched parsley. Pour over the mullets and send to the table. BAKED BLACK FISH. Rub a handful of salt over the surface to remove the slime peculiar to the fish. For the stuffing two ounces of beef drippings, one ounce salt pork, two 82 TWENTIETH CENTURY HOME COOK BOOK. tablespoonfuls of chopped parsley ; fry brown in a saucepan ; then add one teaspoonful of chopped capers, half saltspoonful of white pepper, half teaspoonful salt, one gill of broth ; stir until boiling hot, place inside of the fish, cut several slices of pork in thin pieces, and lay on either side of the fish, tie it well with a twine, sprinkle with salt and pepper, then serve with a sauce made of stock seasoned with one tablespoonful each of Walnut and Worcestershire sauce, one tablespoonful of chopped capers, and one table- spoonful of parsley. BAKED TROUT. Clean, wash, and wipe the fish, which should be large ; prepare a stuffing of fine bread crumbs

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