Stuffed Baked Fish
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Baste the fish several times while cooking.
Presented as published in 1885. 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 Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 18. The excerpt below is the record exactly as published.
a large fish should be cooked in this manner, as it is hardly worth the trouble to stuff a small fish. Prepare a stuffing of bread or cracker crumbs, with enough butter or lard to make the mixture moist. Season with pepper and salt, and chop up with it one onion, and a little summer savory or sage
Cook this with the app: pantry check, scaling, and the assistant.