Dressing for Baked Fish

Ingredients

• Take 1 cup bread crumbs
• § teaspoon salt
• ; teaspoon Pure Gold pepper
• | teaspoon Pure Gold parsley
• 4 tablespoons melted butter

Method

1. 1

   Mix all ingredients together.

2. 2

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

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 13. The excerpt below is the record exactly as published.

Dressing for Baked Fish—Take 1 cup bread crumbs, § tea- spoon salt, ; teaspoon Pure Gold pepper, | teaspoon Pure Gold parsley, 4 tablespoons melted butter. This makes a dressing for a fish weighing 4 to 6 pounds. Dressing No. 2—vTake bread crumbs, 1 well-beaten egg, 4 tablespoons melted butter, 1 teaspoon Pure Gold parsley, 2 tablespoons minced onion, a little pepper and salt. Stuff the fish, sew or tie up, and bake. 1 teaspoon chopped pickles may be added. Baked Smelts—Wash and dry them with a cloth; arrange them in a buttered flat baking dish; cover them with a layer of fresh bread crumbs, first sprinkling the fish with a little salt and Pure Gold white pepper; place bits of butter over the bread crumbs and bake until brown. Send to the table in the dish in which they were baked. Squeeze the juice of a lemon over them just before sending to the table. To Fry Fish—Clean fish, and wipe as dry as possible. Sprinkle with salt, dip in flour or crumbs, egg and crumbs, and fry in deep fat. To Sauté a Fish—Prepare as for frying, and cook in frying pan with small amount of fat; or, if preferred, dip in granulated corn meal. Broiled Fish—Medium-sized fish may be split and broiled. Large fish may be sliced and broiled, as salmon, chicken halibut. Small fish may be opened out flat, or left in natural position to broil. : Grease broiler, lay in the fish, sprinkle with salt and pepper, and if not oily rub with melted fat. Broil flesh side of split fish, then broil other side until skin is crisp. Broil small fish from 5 to 10 minutes, large fish from 15 to 20 minutes. Spread with maitre d’hétel sauce. Garnish with slices of lemon and parsley. Fish 27 Marinade for Broiled Fish—Mix together 4} cup salad oil, 1 chopped onion, the juice of 1 lemon or 1 tablespoon vinegar, and 1 bunch herbs. Scores 1 inch apart are often made in the fish before putting it in the marinade. Let them soak in this 5} hour. Many kinds of dry fish are much improved by this treatment. Broiled Smoked Herring—Let them stand 10 minutes cover with boiling water. ‘Then wipe dry, and broil. Put them on a hot dish, moisten with butter, and serve. ‘Time to broil, about 7 or 8 minutes. Boiled Fish—Place the fish on a plate on a piece of cheesecloth. Tie the edges together and put the fish into a kettle of boiling water. Add 1 teaspoon vinegar or lemon juice to each quart of water. Cook gently 10 to 15 minutes for each pound. Serve with sauce. Planked Fish—Place the fish, cleaned, skin side down on a heated hardwood plank. Dot with fat. Lay narrow strips of bacon or salt pork on fish. Sprinkle with salt and pepper. Bake in hot oven, basting frequently. When the fish is cooked, surround with a border of duchess potatoes, shaping by means of a pastry bag and star tube. Brush the potatoes over with beaten egg yolk mixed with an equal quantity of milk. Let brown in the oven, and serve with maitre d’hétel butter. Garnish with lemon and parsley. A variety of garnishes may be used. TIME TABLE FOR FISH Steaming or Baking—15 minutes per pound plus 10 minutes. Planked or Sauté Steak—1 inch thick, 20 minutes. Salmon and Caper Sauce—2 slices of salmon, $ cup butter, 3 teaspoon chopped parsley, 1 onion, salt and pepper to taste. Lay the salmon in a baking dish, place pieces of butter over it and add the other ingredients, rubbing a little of the seasoning into the fish. Place in the oven and baste it frequently; when done, take it out and drain for a minute or two, lay it in a dish, pour caper sauce over it, and serve. ‘Tomato sauce may be used in place of caper sauce. Salmon Cutlets—Cut slices of salmon 4 of an inch thick, remove the skin and bone, season with salt and pepper, sprinkle on flour, dip in beaten egg, roll in bread crumbs and fry in hot fat. Or they can be sautéed in a frying pan. Creamed Salt Cod—1 cup flaked cod, 1 cup cubed raw potato. Simmer gently until potatoes are tender (about 15 minutes). Drain, and add 1 cup thin hot white sauce made from 1 tablespoon butter, 1 tablespoon flour, 1 cup milk. Reheat and add 1 table- spoon lemon juice. To prepare salt fish for cooking, soak about 24 hours in cold water. 28 Blue Ribbon Cook Book Cod Fish Balls—Cook together 1 cup cod, and 2 cups diced raw potatoes. Simmer gently until tender. Drain, mash, add 1 beaten egg, % teaspoon Pure Gold pepper and 1 teaspoon butter. Drop from a tablespoon into deep fat and fry. Smoked Goldeyes are very tasty. They should be placed in a Shallow pan which has been covered with brown paper. Heat thoroughly in the oven with a moderate fire until the fish spread open. When cooked, the heads and skin are easily removed. Serve whole on a hot platter and garnish with parsley. If sufficient paper is used it will absorb all the oil. Kippered Herrings—Remove fish from can, and arrange on a platter that can be put in the oven; sprinkle with Pure Gold pepper, brush over with lemon juice and melted butter, and pour over the liquor left in can. Heat thoroughly, and garnish with parsley and slices of lemon. UTEIZINGE COED risk Scalloped Fish—Use remnants of any cold fish left from dinner, picking it to pieces and removing all bones. Make a cream sauce by cooking 2 tablespoons butter and 2 tablespoons flour until they bubble, then add 2 cups milk, 1 teaspoon salt,

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