Baked Whitefish
From Cooking for profit, 1886
Serves 2
Fish should be thin and broad for best results.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 64. The excerpt below is the record exactly as published.
Baked Whitefish. Split the fish, after cleaning, down the back and take out the backbone. Put some good, clear drippings to get hot in a baking pan. Wipe the fish, dip it in beaten ^^^, then dip it in flour and then in egg again, lay it in the pan of fat and bake it carefully at moderate heat-per haps with the oven door open — for about twenty minutes. Baste the exposed surface with the fat. Fisli looks ex- tremely rich cooked this way, yellow- brown and semi-transparent, if not al- lowed to get too hot while baking; yet the fat must be hissing hot when the fish is put in. Serve tomato sauce at the side. Garnish the fish with fried par- sley. Cost of material — fish 2 lbs. 25, 2 eggs
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