Skip to main content

Baked Stuffed Fish

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Baked Stuffed Fish

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Wipe the fish with a damp cloth.

  2. Remove the fins and scales, keeping the head on.

  3. Fill the cavity with stuffing three-fourths full, allowing for swelling.

  4. Sew the slit closed with strong thread.

  5. Skewer and tie the fish in a figure 'S' shape.

  6. Place the fish upright in a pan and surround it with ¼ inch of water.

  7. Bake at 350°F (175°C) for 45 to 60 minutes, basting occasionally.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes