nut-freesoy-freeshellfish-free
Red Snapper with Mexican Sauce
From The complete cook book, 1900
Serves 1
Fifteen minutes per pound is the rule for baking.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 25. The excerpt below is the record exactly as published.
own. RED SNAPPER— WITH MEXICAN SAUCE. ^ Clean, wipe and dry the fish, rub with salt and pepper and lemouj stuff and sew. Cut gashes two inches apart on JDoth sides, and place narrow strips of breakfast bacon in the gashes. Skewer into the shape of S. Dredge well with flour. Put it in hot oven without water; baste when flour is browned, and baste often afterward • fif- teen minutes to the pound is the rule for baking. ' The Complete Cook Book. 57 Stuffing: One cup cracker crumbs, a dash of pep- per and salt to taste, one teaapoonful of chopped onion, one teaspoonful of chopped parsley, one teaspoonful of chopped sour pickle, a lump of butter the size of a hen's egg. Melt the butter and mix all together. Sauce : One lemon, one cup of vinegar, one table- spoonful of celery seeds, four eggs, one teaspoonful of mustard, one-half cup of olive oil, one tablespoonful of Worcestershire sauce, salt and pepper to taste
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