Red Snapper, Stuffed

Ingredients

• one teacupful of stale bread-crumbs
• half a teaspoonful of onion-juice
• one dozen oysters
• one tablespoonful of butter
• a teaspoonful of minced parsley
• one tablespoonful of salt
• salt and pepper to season

Method

1. 1

   Make a dressing of the ingredients, scale and clean the fish, rub salt over it, fill with stuffing, and fasten with skewers.

2. 2

   Lay on a buttered tin in a dripping-pan, dredge with flour and pepper, pour over boiling water and stock, and bake in a hot oven.

3. 3

   Baste every ten minutes.

4. 4

   Serve with brown sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 138. The excerpt below is the record exactly as published.

Red Snapper, Stuffed FISH Salmon Pie stick to the bottom, fill up with some water and two handfuls of mush- rooms. After boiling half an hour, strain. If wanted for garnishing, color with barberry-juice. Set away to cool. Red Snapper, Stuffed. — Make a dressing of one teacupful of stale bread-crumbs, half a teaspoonful of on- ion-juice, one dozen oysters, chopped fine, one table-spoonful of butter, a teaspoonful of minced parsley, with salt and pepper to season. Scale, cut the fins from the fish, remove the entrails through a hole made in the side. Wash quickly inside and out- side in cold water. Rub one table- spoonful of salt

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