Bluefish Baked Whole

Ingredients

• Choose a medium-sized bluefish
• Soak a pint of stale bread in cold water
• chop fine a small onion
• two tablespoonfuls of parsley
• a teaspoonful of fresh thyme, savory, or sweet marjoram
• a tablespoonful of butter
• half a pound of salt pork
• season it highly with salt and pepper

Method

1. 1

   Wash the bluefish in cold salted water and stuff it with the forcemeat made from soaked bread, onion, parsley, thyme, and butter.

2. 2

   Place slices of salt pork in a dripping pan, lay the fish on top, season, and bake in a hot oven until browned and the skin cracks, about an hour.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 117. The excerpt below is the record exactly as published.

BLUEFJSH BAKED WHOLE. Choose a medium-sized bluefish ; have it drawn from the gills to avoid splitting it ; wash it in cold salted water, and stuff it with the following forcemeat : Soak a pint of stale, bread in cold water, and squeeze out the water when the bread is soft ; meanwhile chop fine a small onion, two table- spoonfuls of parsley, and a teaspoonful of fresh thyme, savory, FISff AND SHELLFISH (PO/SSOJV). 203 or sweet marjoram ; put these ingredients into a frying-pan with a tablespoonful of butter and the soaked bread, and stir them over the fire until they are smoking-hot. Use this forcemeat for stuffing the fish. On the bottom of a dripping- pan put half a pound of salt pork, cut in slices ;. lay the fish on the pork, season it highly with salt and pepper

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