Vintage Baked Fish
From pat2me 16 years ago
- 70 minutes to make
- Serves 6
This recipe is from a 1905 Pillsbury cookbook, "A Book For A Cook". It's lengthy but I got a kick out of it and wanted to share. Here is most of it verbatim: First - Catch your fish Second- Serve your soup course. Read more The fish which follows the soup course need not be very substantial, as it is not intended to satisfy the hunger. But it must always be associated with some kind of fish even if you have to buy the fish. Potatoes in some form are always served with the fish, and either raw cucumbers, tomatoes and radishes are passed. If the fish is served with sauce, potatoes should be offered fried in some form such as croquettes, cakes or straws. In serving fish at dinner the light meat ones are preferred, because they are more easily digested than those with dark meat. See less
Ingredients
- 4 lbs of fish shopping list
- 1 Tbl salt shopping list
- 1 pint bread crumbs shopping list
- 4 Tbl melted butter shopping list
- 1 lemon shopping list
- 1 Tbl minced parsley shopping list
- 2 Tbl grated oniion shopping list
- 1/4 tsp pepper shopping list
- 1/2 tsp salt shopping list
- 1 C raw oysters shopping list
- Slices of fat pork (salt pork, fat back today) shopping list
How to make it
- Take the four pound fish with the head on; wash it thoroughly and sprinkle with one tablespoon of salt.
- Put in the ice box and leave it there for two hours
- Make a stuffing of one cup bread crumbs, parsley, grated onion, melted butter and lemon juice, grated rind of the lemon, salt, pepper and raw chopped oysters.
- Fill the body of the fish with the stuffing, sew up opening or skewer and place on baking sheet.
- cover with slices of fat pork and bake in hot oven.
- When the fish begins to brown baste it with the hot water and reduce the heat of the oven
- Bake slowly, basting every ten minutes.
- At the end of forty minutes, remove the pork , cover the dish with the white sauce ( not mentioned previously), sprinkle with bread crumbs and bake until crumbs are brown.
- When done, remove to a hot platter and garnish with fried oysters (also, not previously mentioned), parsly or slices of lemon and parsly.
- Whew! No wonder these ladies were tired!
People Who Like This Dish 4
- lindal34 Vero Beach, FL
- noir Boston, MA
- cooper Philadelphia, MS
- mystic_river1 Bradenton, Florida
- wolfpackjack Raleigh, NC
- clbacon Birmingham, AL
- texaschef DALLAS, TX
- pat2me Nashua, NH
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The Rating
Reviewed by 5 people-
I love these old recipes -- before microwaves and crockpots. It makes you realize how spoiled we are with our modern creature comforts. And remember -- iceboxes, no refrigerators. And I can emember my grandmother who cooked on a huge wood stove and ...more
cooper
in Philadelphia loved it
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I love vintage recipes! This deserves a ^5! :)
noir
in Boston loved it
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