Small Fish Baked

Ingredients

• 1 handful of mushrooms
• a dash of chopped onion
• and parsley
• pepper
• and salt
• 1 tablespoon of butter
• enough white stock to cover bottom of dish
• the juice of % lemon

Method

1. 1

   Prepare fish, place in baking dish with mushrooms, onion, parsley, pepper, salt, and butter.

2. 2

   Add enough white stock to cover bottom and lemon juice.

3. 3

   Bake until done.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 19. The excerpt below is the record exactly as published.

1 tablespoon of butter in pan and add 1 small onion minced fine; fry a chestnut brown. Add 1 heaping teaspoon of flour and stir in slowly 1 cup of liquor drained from the scallops. Season with 1 teaspoon salt, white pepper, a KENTUCKY RECEIPT BOOK. 33 I I t ■--■■ I I I I II > I ^^.^mm I dash of cayenne pepper* Mix with the scallops 4 tablespoons of bread crtunbs and the yolks of 3 eggs. Stir well and cook 3 minutes. Pill shells, sprinkle bread crumbs and bits of butter over top, and set in hot oven to brown for 10 minutes. Serve on platter, and garnish with crisp lettuce or other green. Steamed Fish. Clean fish without removing fins or head. Rub inside and out Svith salt, lemon juice and pepper. Place on a buttered paper, and steam until done. Garnish with lemon, serve with Tartare sauce. Small Fish Baked. Prepare fish, and put in baking dish 1 handful of mushrooms, a dash of chopped onion and parsley, pepper and salt, and 1 table- spoon of butter spread in small pieces on fish ; add enough white stock to cover bottom of dish, and the juice of % lemon

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