(Domestic Receipt-Book, 1858)

Fill the fish with a stuffing of chopped salt pork, and bread, or bread and butter, seasoned with salt and pepper, and sew it up. Then sew it into a cloth, or you cannot take it up well.

Put it in cold water, with water enough to cover it, salted at the rate of a teaspoonful of salt to each pound of fish, add about three tablespoonfuls of vinegar.

Boil it slowly for twenty or thirty minutes, or till the fin is easily drawn out.

Serve with drawn butter and eggs, with capers or nasturtions in it.

Fish can be baked in the same way, except sewing it up in a cloth. Instead of this, cover it with egg and cracker, or bread crumbs.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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