Bed Snapper Stuffed and Baked

Ingredients

• Select a fish weighing about 5 pounds
• 2 tablespoonfuls salt
• the juice of 2 lemons
• 1 tablespoonful butter
• 1 finely chopped onion
• 1 clove of bruised garlic
• 1 heaping tablespoonful flour
• Yt cupful meat broth
• 1 pound finely chopped fresh codfish or halibut
• 1 tablespoonful salt
• 1 teaspoonful pepper
• Vt cup of mushrooms
• 1 teaspoonful English mustard
• 1 tablespoonful fine-chopped parsley
• the yolks of 3 eggs
• 4 slices of larding pork
• a few slices of pork

Method

1. 1

   Clean, wash, and dry the fish, season with salt and lemon juice for 1 hour.

2. 2

   Prepare forcemeat by frying onion and garlic in butter, adding flour, then broth until thick.

3. 3

   Mix with codfish, seasonings, and eggs.

4. 4

   Fill the fish, sew up, place in a roasting pan with pork, pour melted butter over, and roast until done.

5. 5

   Serve with sauce Hollandaise.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 139. The excerpt below is the record exactly as published.

Bed Snapper^ Staffed and Baked.— Select a fish weighing about 5 pounds ; clean, wash, and dry it, season with 2 tablespoon- fuls salt and the juice of 2 lemons, letting it lie 1 hour. In the meantime prepare the forcemeat as follows : Place a saucepan with 1 tablespoonful butter over the fire, add 1 finely chopped onion, 1 clove of bruised garlic, and fry this for a few minutes ; add 1 heaping tablespoonful flour, stir 3 minutes ; add Yt cupful meat broth, cook and stir till thick. Bemove from fire, and when cold mix it with 1 pound finely chopped fresh codfish or halibut ; season with 1 table- spoonful salt, 1 teaspoonful pepper, a little Cayenne, Vt cup of mush- rooms, 1 teaspoonful English mustard, 1 tablespoonful fine-chopped parsley, the yolks of 3 eggs ; mix all well together ; then fill into the WHITEBAIT. 209 fish, sew up. Lay the fish in a long roasting pan with 4 slices of larding pork underneath and a few slices of pork on top of the fish ; pour oyer a few spoonfuls melted butter ; place the pan in oven and roast till done ; then carefully remove to a hot dish, and serve with sauce Hollandaise. WHITEBAIT. In season from April to September. A small fish of the herring family; in great repute with epi- cures ; it is from 3 to 6 inches long, pale ashy green above, sides and lower parts unspotted white at all seasons. Whitebait k la Tartare Allemande.— Prepare 2 pounds of fish the same as for broiling. Mix the yolks of 2 eggs with V, cup- iul milk, Vi teaspoonful salt, 1 teaspoonful melted butter, 2 table- spoonfuls flour, and the whites beaten to a stiff froth ; wipe the fish dry, dust with fiour, dip in the batter, and fry in boiling fat ; serve on a warm dish, garnish with parsley, and serve with sauce Tartare allemande. Whitebait^ Fried. — Glean, wash, and wipe the fish dry, sea- son with salt, roll in fiour, and fry in hot fat. Dress on a warm dish, add to 2 ounces melted butter, the juice of 1 lemon, and I tea- spoonful chopped parsley ; pour this over the fish, and serve with white and brown bread and butter, or with German fried potatoes. Whitebait, BroUed. — Season the well-cleaned fish with salt, pepper, and lemon juice, add 1 sliced onion, let marinate 1 hour ; then wipe dry, dip in melted butter, roll in fresh grated bread crumbs, lay on a hot broiler, and broil over a moderate, clear fire 5 minutes on each side. Dress on a warm dish, spread a little maitre d'hdtel butter over each fish, and serve either with white and brown bread or French fried potatoes. Another way is to dust the fish with fiour, dip into beaten egg, roll in cracker crumbs, and fry in hot fat 310 SEA FOOD, Bra WHITEFISBL Where founds etc. — A member of the salmon family, it ia found in the Great Lakes, from Lake Erie to the Arctic Sea, in Lake Ghamplain, in the small lakes of Canada connected vith the St Lawrence on the south side, and in the Mackenzie and other rivers flowing into the icy sea. It attains a length of ly, to 27, feet and a weight of 3 to 10 pounds, becoming very large and fat in the clear water of Lake Superior ; its general appearance is shad- like, whence it is called lake shad at Burlington, Yt. It is bluish gray on the back, lighter on the sides, and white below ; the flesh is bluish white, changing to a pure white when cooked. In October it enters the rivers to spawn, returning in 3 or 4 weeks. Whiteflsh^ Broiled. — Split a well-cleaned white fish through the back, wash and wipe dry ; brush over with a little melted butter or oil, lay the fish with the meat side downward on a broiler, and broil over a clear fire, 10 minutes on the meat side and 5 minutes on the skin side. When done remove the fish to a hot dish ; mix 2 ounces butter with 1 even tablespoonful seasoning salt, add the juice of Vs lemon, spread this over the fish, and serve with baked pota- toes and boiled tomatoes. Weakfish can be prepared the same way. WEAKFISH. In season from the middle of June to the end of October. Where founds etc. — A spiny-rayed fish, of the genus Otolithus^ resembling the perch ; the common weakfish is from 1 to 2 feet long. This was formerly one of the most common marine fishes in Vineyard and Long Island Sounds, but is now less abundant ; it has been taken in the Gulf of St. Lawrence and the Oulf of Mexico ; it often accompanies the bass. Fish ik la Bothsehlld. — Take either weakfish or carp ; choose a fish of 2Vs pounds, remove head and tail, cut the fish into 6 pieces, lay on a dish, sprinkle over 1 tablespoonful salt

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