Baked White-Fish
From What to eat, how to serve it, 1891
Remove threads before serving.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 58. The excerpt below is the record exactly as published.
Baked White-Fish. Mashed Potatoes. Fried Oyster-Plant. Rice-and-Pear Pudding-. Tomato Soup Maigre. — Fry a sliced onion brown in butter or good dripping in the bot- tom of the soup-pot; pour in the chopped contents of a can of tomatoes and two cups of boiling water; stew until tender, rub through a colander, return to the fire ; add a half -cupful of boiled rice; thicken with a tablespoonf ul of butter rubbed smooth with one of flour ; boil up, and serve. Baked White-Fish. — Select a good-sized fish, and stufp it with a dressing of bread- crumbs well seasoned and moistened with a little melted butter. Sew the fish up care- fully ; pour a cupful of boiling water over it
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