Baked Fish
As for the boiled fish, a general rule, that will cover all kinds of baked fish, is herewith given:
Ingredients
- 1 fish weighing about five pounds
- 3 large, or 5 small, crackers
- 1/4 pound of salt pork
- 2 tablespoonfuls of salt
- 1/4 teaspoonful of pepper
- 1/2 tablespoonful of chopped parsley
- 2 tablespoonfuls of flour
Instructions
If the fish has not already been scraped free of scales, scrape, and wash clean; then rub into it one tablespoonful of the salt. Roll the crackers very fine, and add to them the parsley, one tablespoonful of chopped pork, half the pepper, half a tablespoonful of salt, and cold water to moisten well. Put this into the body of the fish, and fasten together with a skewer. Butter a tin sheet and put it into a baking pan. Cut gashes across the fish, about half an inch deep and two inches long. Cut the remainder of the pork into strips, and put these into the gashes. Now put the fish into the baking pan, and dredge well with salt, pepper and flour. Cover the bottom of the pan with hot water, and put into a rather hot oven. Bake one hour, basting often with the gravy in the pan, and dredging each time with salt, pepper and flour. The water in the pan must often be renewed, as the bottom is simply to be covered with it each time. The fish should be basted every fifteen minutes. When it is cooked, lift from the pan on to the tin sheet, and slide it carefully into the centre of the dish on which it is to be served. Pour around it Hollandaise sauce, tomato sauce, or any kind you like. Garnish with parsley.
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