Bluefish, Stuffed and Baked

Ingredients

• a fresh bluefish
• one quart of good potatoes
• three good-sized white onions
• two table-spoonfuls of parsley
• one table-spoonful of butter
• half a teaspoonful of salt
• one salt-spoonful of pepper
• two table-spoonfuls of butter

Method

1. 1

   Remove the fins and the backbone of a fresh bluefish weighing 3 or 3 lbs., scrape it clean, wash it well, and dry it with a clean towel.

2. 2

   Boil in their jackets, with a little salt, one quart of good potatoes; do not boil them too soft; peel and chop them, not too fine.

3. 3

   Chop fine and separately three good-sized white onions; chop, also separately, two tablespoons of parsley.

4. 4

   Put one tablespoon of butter into a small saucepan, add the onions, cook four minutes, taking care not to brown them; add the onions to the potatoes, and also the chopped parsley.

5. 5

   Season with half a teaspoon of salt, one salt-spoonful of pepper, and two tablespoons of butter.

6. 6

   Mix well together.

7. 7

   Spread inside and over the fish one teaspoon of salt, one salt-spoonful of pepper.

8. 8

   Stuff the fish nicely and stitch it with white thread.

9. 9

   Put the fish into a baking-pan, put over the fish another tablespoon of butter divided in small lumps.

10. 10

    Make some potato balls with the remaining stuffing, and place them around the fish in the baking-pan.

11. 11

    Bake in a moderate oven for thirty minutes, basting three times during the cooking.

12. 12

    Serve in a long platter, with some slices of lemon and small bunches of fresh parsley.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 126. The excerpt below is the record exactly as published.

Bluefish, Stuffed and Baked. — Re- move the fins and the backbone of a fresh bluefish weighing 3 or 3 lbs., scrape it clean, wash it well, and dry it with a clean towel. Have ready following stuffing : Boil in their jackets, with a little salt, one quart of good potatoes ; do not boil them too soft ; peel and chop them, not too fine. Chop fine and separately three good-sized white onions ; chop, also separately, two table - spoonfuls of parsley. Put one table-spoonful of butter into a small saucepan, add the onions, cook four minutes, taking care not to brown them ; add the onions to the potatoes, and also the chopped parsley. Season with half a teaspoonful of salt, one salt-spoonful of pepper, and two table-spoonfuls of butter

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