Striped Bass, Stuffed and Baked

Ingredients

• a cupful of dry breadcrumbs
• two table-spoonfuls of drippings
• season highly with salt
• pepper
• any powdered sweet herb
• a teaspoonful of finely chopped onion
• a few slices of salt pork or two table-spoonfuls of drippings

Method

1. 1

   In a frying pan, heat a cupful of dry breadcrumbs with two tablespoons of drippings until they begin to brown.

2. 2

   Add enough boiling water to moisten, and season with salt, pepper, sweet herb, or onion.

3. 3

   Use this mixture to stuff the fish, sew it in, and place in a baking pan with salt pork or drippings underneath.

4. 4

   Season with salt and pepper, dredge with flour, and bake in a hot oven.

5. 5

   Baste repeatedly with flour as it browns.

6. 6

   When a fin can be pulled out easily, it is done, about an hour for a 5-6 lbs fish.

7. 7

   Serve with brown sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 146. The excerpt below is the record exactly as published.

pepper. Stand the fillets on end in a dish, pour the white sauce over them, and sprinkle with very finely minced parsley. Spanish Mackerel, Barbecued. — A barbecue of shad, Spanish mack- erel, or whitefish is made by splitting the fish down the back, cutting out the backbone, cleaning, and then washing it. After this is done the fish is laid, skin down, in a pan con- taining two table-spoonfuls of butter, and seasoned palatably with salt and pepper ; the pan is then set before the fire or in a hot oven, and the fish Sprats, Smoked FISH Sturgeon a la Russe frequently basted with the melted butter until the flakes begin to break apart ; the fish is then transferred to a hot dish, without breaking, and kept hot. A table-spoonful of dry flour is stirred into the baking-pan, which is to be set over the fire ; when the flour is brown a pint of boiling water is gradually added, with a palatable seasoning of salt and pepper. After this gravy boils it is to be poured over the fish, and the dish is ready to serve. See also Mackerel. Sprats, Smoked. — Simply lay them on a slightly greased pie-dish and set them in the oven until heated. They are very nice served with toast, and are excellent appetizers. Striped Bass is excellent as a substantial dish when stuffed and baked. Put a cupful of dry bread- crumbs in a frying - pan over the fire with two table-spoonfuls of drip- pings, and stir them until they begin to brown ; then add to them enough boiling water to moisten them ; season them highly with salt, pepper, and any powdered sweet herb, or celery salt, or a teaspoonful of finely chopped onion, and use them to stuff the fish ; sew the stuffing in the fish, place it in a baking -pan with a few slices of salt pork or two table-spoonfuls of drippings

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