(Directions for Cookery, 1851)

KEEP on the head and fins. Make a force-meat or stuffing of grated bread crumbs, cold boiled ham or bacon minced fine, sweet marjoram, red pepper, and a little powdered mace or cloves. Moisten it with beaten yolk of egg. Stuff the inside of the fish with it, reserving a little to rub over the outside, having first rubbed the fish all over with yolk of egg.

Lay the fish in a deep pan, putting its tail to its mouth. Pour into the bottom of the pan a little water, and add a jill of port wine, and a piece of butter rolled in flour. Bake it well, and when it is done, send it to table with the gravy poured round it. Garnish with slices of lemon.

Any fish may be baked in the same manner.

A large fish of ten or twelve pounds weight, will require about two hours baking.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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