Name: Stuffed Fillets or Sliced Fish
Ingredients: salt; pepper

Stuffed Fillets or Sliced Fish

Ingredients

salt
pepper

Directions

Wash and wipe the fish dry, season with salt and pepper, spread a layer of "stuffing for fish" over the pieces, about an inch thick. Roll up and tie securely with a string. Place in a buttered pan or on slices of salt pork. Cover the top and sides with buttered crumbs. Cook in a hot oven three-quarters of an hour. Serve with maitre d'hotel butter or a white sauce made from the fat in the pan.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. 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. See the original page.