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Baked Fish Rules
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This is a general rule, that will cover many kinds of
baked fish:
For a fish weighing about five pounds you will need: 3
large, or 5 small, crackers, 1/4 pound of salt pork, 2 tablespoons
of salt (divided), 1/2 of a teaspoon of pepper (divided), 1/2 tablespoon of chopped
parsley, 1 teaspoon of minced garlic, 2 tablespoons of flour.
NOTE: If the fish has not already been scraped free of scales, scrape, and
wash clean; then rub into it one tablespoon of the salt. Set aside.
For Dredging: Mix 2 tablespoons of flour with half tablespoon of salt and 1/4 teaspoon of ground pepper. Set aside.
For Stuffing: Roll the crackers
very fine, and add to them the 1/2 tablespoon of chopped parsley, 1
teaspoon of minced garlic, 1 tablespoon of chopped pork, 1/4 teaspoon
of ground pepper, 1/2 tablespoon of salt, and cold water to moisten
well.
Preparation:
- Put prepared stuffing into the body of the fish, and fasten together
with a skewer.
- Butter a fish pan or casserole dish and put the fishit into it.
- 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.
- Preheat oven to 400°F (205°C).
- Now put the dish
with fish into
the baking pan, and dredge fish well with salt, pepper and flour mixture.
- Cover the
bottom of the pan with hot water, and put into a hot oven. Bake
one hour, basting often with the gravy from the fish pan, and dredging
each time
with salt, pepper and flour. The water in the baking 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 fish from the
pan, and slide it carefully into the centre of the serving dish on
which it is to be served. Pour around it Hollandaise sauce, tomato
sauce,
or any kind of sauce you like.
- Garnish with parsley springs and slices
of lemon. Serve.
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