SMALL FRESH FISH BAKED IN A CRUST
(Mrs. Lincoln's Boston Cook Book, 1884)
Clean the fish, and wipe dry. Cut gashes one inch apart on each side; sprinkle with salt and pepper.
Make a rich biscuit crust with baking-powder, or make a pastry crust; roll it out half an inch thick; wrap the fish in the crust, pinch the edges together, and bake about half an hour. Serve with egg sauce.
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.