Boiled Fish

Ingredients

• To boil a fish
• butter
• pepper
• sage

Method

1. 1

   Fill the fish with a rich dressing of rolled crackers seasoned with butter, pepper, salt, and sage.

2. 2

   Wrap in a floured cloth, tie closely, and place in well-salted boiling water.

3. 3

   Simmer for eight to ten minutes per pound.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 84. The excerpt below is the record exactly as published.

boiled fish). For hints on buying fish, see ‘‘ Marketing.” BAKED FIs. Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill with a stuffing made like that for poultry, but drier; sew it up ‘and put in a hot pan, with some drippings and a lump of butter, | dredge with flour, and lay over the fish a few thin slices of salt, pork or bits of butter, and bake an hour and a half, basting occa sionally.— Mrs. A. Wilson, Rye, New York. BAKED SHAD. Open and clean the fish, cut off head (or not as preferred) cul, out the backbone from the head to within two inches of the tail, and fill with the following mixture: Soak stale bread in water, — squeeze dry; cut a large onion in pieces, fry in butter, chop fing, add the bread, two ounces of butter, salt, pepper, and a little pars- ley or sage; heat thoroughly, and when taken from the fire, add two yolks of well-beaten eggs; stuff, and, when full, wind the fish sev- eral times with tape, place in baking-pan, baste slightly with butter, and cover the bottom of pan with water; serve with the following sauce: Reduce the yolks of two hard-boiled eggs to a smooth paste, add two table-spoons olive-oil, half tea-spoon mustard, and pepper and vinegar to taste.—Miss H. D. M. | BAKED Satmon, Trour or PIcKEREL. | Clean thoroughly, wipe carefully, and lay in a dripping-pan witty : hot water enough to prevent scorching (a pérforated tin sheet or 153 etek 5 ] My : ata peer We re an : j x ey? it Pe i 46s a eeonS ‘ 4 RN ih! et zy Penge nh. ve ay (rip A % Me Pre ; on ent , . i x i i: Vite Wye f Media? ye tae ty igs) as : , : ") Am Pt te xX wi} 154 ne | FISH. Gea ah OUSLY LIRR Jee i ee neve fitting loosely i in the pens or seven T cabesincs may be ed to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together); bake slowly, basting often with butter and water. When done have ready a cup of sweet cream into which a few spoons of hot water have been poured, stir in two table-spoons melted butter and a little chopped Ne parsley, and heat in a vessel of boiling water; add the gravy from the dish and boil up once. Place the fish in a hot dish, and pour -. over the sauce.—Mrs. Theo. Brown, Cape Girardeau, Mo. ; CopFIsH A La Monk. Tea-cup codfish picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs well beaten, half tea-cup butter, salt and pepper; mix well, bake in baking-dish from twenty to twenty- five minutes.—Mrs. E. L. Fay, New York City. Bortep F'sn. To boil a fish

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