Fish Stuffing

Ingredients

• 1 c. cracker crumbs
• 1 s.s. salt
• 1 s.s. pepper
• 1 tsp. chopped onions
• 1 tsp. parsley
• 1 tsp. capers
• 1 tsp. pickles (chopped)
• 1 c. butter (melted)
• { c. liquid, part butter, part water.

Method

1. 1

   Clean fish and wipe thoroughly with a cloth wrung out of cold water.

2. 2

   Make a stuffing of the ingredients above.

3. 3

   Place stuffing in cavity and sew up the opening.

4. 4

   Rub fish thoroughly with salt and pepper.

5. 5

   Butter both sides.

6. 6

   Cut gashes across the sides about 2 inches apart, and in these put tiny strips of fat salt pork.

7. 7

   Skewer the fish in shape of the letter 'S.' Dredge with flour.

8. 8

   Put on a cheese cloth in a baking-pan with pieces of pork placed on back and sides, and bake, allowing about fifteen minutes to 1 lb. of fish, basting frequently with liquid from pan.

9. 9

   Serve with slices of lemon, parsley, and hard boiled eggs for a garnish.

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 16. The excerpt below is the record exactly as published.

Fish Stuffing — Home Recipe. 1 c. cracker crumbs, 1 s.s. salt, 1 s.s. pepper, 1 tsp. chopped onions, 1 tsp. parsley, 1 tsp. capers, 1 tsp. pickles (chopped), 1 c. FISH 41 butter (melted), { c. liquid, part butter, part water.

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