FILLED FISH.
("The Settlement" Cook-Book, 1903)
Clean the fish thoroughly, remove the skin without breaking, and the flesh by scraping it from the bones. Begin at the neck. With care, the backbone may be removed with all of the small bones attached.
Chop the flesh fine, add to a three-pound fish: one onion, medium size (chopped); salt and pepper to taste; a few bay leaves, one-half cup bread or cracker crumbs, a little sugar, if desired; one egg; one tablespoon chopped almonds.
Mix these ingredients well. Wash fish-skin, and fill with the mixture. Sew up with coarse thread; shape, and place in gently boiling vegetable stock. Boil slowly until the stock is nearly absorbed.
RECIPES SUITABLE FOR ANY TYPE OF FISH:
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.