Dressing for Baked Fish

Ingredients

• 1 cup bread crumbs
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Blue Ribbon parsley
• 4 tablespoons melted butter

Method

1. 1

   This makes a dressing for a fish weighing 4 to 6 pounds.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 10. The excerpt below is the record exactly as published.

14 teaspoons salt, dash of pepper and cayenne, 1 teaspoon chopped parsley. Scald the milk with the onions; remove the onion; add the milk slowly to the potatoes. Melt the butter, add to it the dry ingredients; stir the mixture until it is well blended. Add the liquid mixture to this, stirring it constantly, and boil the soup for 1 minute. Strain it if necessary, add the parsley, and serve it hot. Water saved from cooking celery or carrots is a good addition to potato soup. Cream of Tomato Soup—2 cups tomatoes, 1 teaspoon sugar, 4 tea- spoon Blue Ribbon soda, 3 tablespoons butter, 3 tablespoons flour, 3 cups milk, seasoning. Cook tomato and sugar for a few minutes. Rub through sieve, and add soda to neutralize acid in tomatoes. Add slowly to white sauce made of milk, flour and butter. Have tomatoes and white sauce at same temperature or soup may curdle. Serve immediately. Vegetable Puree—4 cups diced, fresh vegetables, 1 small onion, sliced, 1 tablespoon salt, 44 teaspoon Blue Ribbon pepper, 2 tablespoons fat, 9 cups water. Put everything except the fat into the kettle. Simmer until tender. Press through sieve, add fat, reheat and serve. Soup stock may be used instead of all or part of the water. 26 Blue Ribbon Cook Book Split Pea Soup—Puree—1 cup dried split peas, 2 quarts cold water, 1 pint milk, 44 onion, 2 tablespoons butter, 2 tablespoons flour, 114 teaspoons salt, ¥g teaspoon Blue Ribbon pepper, 2 inch cube fat salt pork. Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer 3 or 4 hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. Note—Always use Blue Ribbon white pepper instead of black for cream soups and sauces. Oyster Bisque—1 quart oysters, 1 quart milk, 3 tablespoons butter, 14 cup cracker crumbs, 1 teaspoon salt, 4g teaspoon Blue Ribbon pepper. Remove any shells; cook oysters in their own liquor until the edges curl (about 5 minutes), drain, chop fine or pound to a pulp. Vegetable Chowder—!4 cup diced salt pork or bacon, or 3 tablespoons fat, 2 cups diced potatoes, 1 cup diced turnip, 1 cup diced carrot, 1 medium- sized onion, minced, 2 medium-sized tomatoes, 1 cup minced celery, or 1 tablespoon dried celery leaves, or Blue Ribbon celery salt. Cook the pork until brown, and brown the vegetables in the fat. Cover them with boiling water, add the salt, and cook them until tender. Add 1 quart of hot milk. Season further with salt and Blue Ribbon paprika if desired. Corn Chowder—For corn chowder, follow the directions for vegetable chowder, omitting the turnip and carrot. Use 2 cups of corn, either canned or fresh, and 1 cup of diced potato. Fish Chowder— Make a vegetable chowder, and add 1 cup of flaked cooked fish. Codfish may be used successfully. If salt fish is used, wash and soak it in coid water for 1 hour. Add it to the chowder, allowing 10 minutes to beat it thoroughly. Do not boil the chowder after the fish is added. OS See FISH To be eatable, they should be perfectly fresh, the eyes clear, the gills red, the scales bright, the flesh firm and free from any unpleasant odor, and to secure the best flavor should be cooked as soon as possible after leaving the sea, river or pond. They should be scaled and cleaned as soon as they come home from the market, washed quickly without soaking, removing all the blood. Sprinkle salt on the inside and put in a cold place until wanted. Fish pal The favorite modes of cooking fish are boiled, baked, broiled and pan- fried. Steaming fish is excellent, but it is not generally known that fish can be prepared this way. CUTS OF FISH 1. A Steak—This is a slice about 34-inch thick, and is always cut from good-sized fish. 2. A Fillet is a piece of fish from which skin and bone have been removed. 3. A Turban is a steak boned and skinned, and served in a round, compact form. To Skin a Fish—Cut a narrow strip along the backbone, using a sharp knife, and removing the fin on the back; then run up the knife through and under the bony part of the gills and peel the skin off backwards toward the tail, holding the bony part of the gills with the thumb and finger; then peel off the skin from the other side in the same manner. To Bone a Fish—Fish, like herring and shad, abounding in fine bones, are not boned; but whitefish, mackerel, cod, etc., can be boned as follows: ciean, skin and spread it out flat on a board; then begin at the tail and run a sharp, thin knife under the flesh, close to the bone, and loosen the back- bone with the forefinger. Take pains not to break the flakes; and when the flesh on one side is loosened, slip the knife under the bone on the other. When all the bone is loosened, pull it from the flesh. Any small bones _ remaining in the flesh can be felt and removed with the fingers. The earthy or muddy taste which taints some kinds of fresh water fish, can be removed by rubbing on salt and letting them stand a few hours. Hints—If fish are dipped in hot water for a minute they will scale much easier. To remove scales there is no instrument equal to a currycomb—it is every way superior to a knife. The scales and entrails should be removed, and also the blood and white skin along the backbone, as soon as possible after the fish is caught; then rinse, wipe dry, and keep near ice. Keep the eggs, or fish roe, and cook it with the fish. Baked Fish—Select medium-sized fish, as white-fish, to bake whole. Remove the eyes and leave the head and tail on. Clean the fish, bone, dry, and rub with salt; fill the cavity with dressing, allowing room for the dressing to swell slightly. Sew up the fish, using strong thread; skewer and tie in the shape of the letter S if fish is large. Season and dredge with flour and spread with butter or bacon fat or slices of fat pork, and place in a greased rack in the baking pan, If the fish is very dry put thin strips of salt pork on. Baste every 10 minutes, When the fish is brown, and the flesh may be pierced without the juice running out, remove the strings and skewers, garnish with lemon and parsley, and serve plain or with sauce. 28 Blue Ribbon Cook Book If a fish-sheet or rack is not at hand, place strips of cotton cloth under the fish, by which it may be lifted from pan. Dressing for Baked Fish—Take 1 cup bread crumbs, 14 teaspoon salt, lg teaspoon pepper, 1 teaspoon Blue Ribbon parsley, 4 tablespoons melted butter

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