Baked Whitefish
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 69. The excerpt below is the record exactly as published.
Baked Whiteflsh Season some fillets of whitefish with salt and white pepper. Dip them in beaten egg^ then in bread crumbs, then in e^f^y then in bread crumbs again, and lastly in beaten e^gg. Heat a goód-sized lump of lard in a baking dish, add the fillets, and bake in the oven for twenty-five minutes. Have them baked a light brown. Drain thoroughly, serve on hot dish with fried parsley as a garnish, and serve cream sauce
Cook this with the app: pantry check, scaling, and the assistant.