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Baked Fish

From Observatory
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Ingredients
  • Fish weighing 2 pounds or more
  • Stuffing
  • 6 slices salt pork
  • Salt
  • Pepper
  • Bread crumbs
  • Flour
Utensils
  • Large needle, with thread
  • Baking-pan
  • Large spoon
Directions
  1. Make the stuffing in accordance with directions for Stuffing for Baked Fish.
  2. Wash the fish, stuff it, and sew it up.
  3. Place slices of salt pork on the bottom of a baking-pan, and lay the fish on these slices.
  4. Sprinkle the fish with salt, pepper, flour, and bread crumbs, and lay two slices of salt pork on the top of the fish.
  5. Pour one cup of hot water in the pan around the fish, and place the pan in a moderately hot oven.
  6. Cook fifteen minutes to each pound of fish, basting often.
Remarks

It is taken for granted that the fish will be cleaned by the dealer.

The head and tail may be removed if desired.

Serve with gravy made in accordance with directions for Gravy for Baked Fish.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

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