Barbecued Fish
From Most for your money cookbook, 1938
This dish is enhanced with various condiments like soy sauce and Tabasco.
Presented as published in 1938. 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 Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 57. The excerpt below is the record exactly as published.
plenty of pepper. You move the crisped ham back into this snappy sauce, let it simmer a couple of minutes and serve on thin slices of bread or crackers. As for Barbecued Fish, it takes a lot of beating, and any fresh medium-sized fish will do. After it's scaled, cleaned and washed you split it down the back, yank out the back bone and lay it skin side down in a pan which it should nearly fill. Sprinkle on plenty of salt and pepper, dot with a couple tablespoons of butter and brown in a hot oven, basting with the butter that melts. When it's golden brown put the pan over a stove-top flame for five final minutes, re- move fish and keep it warm in a hot platter while you toss up an instantaneous barbecue sauce by stirring into the pan-juice of fish and butter a pint of boiling water
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