Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/8 teaspoonful onion juice a few drops parsley} 1 teaspoonful capers }
- 1 teaspoonful capers }
- 1 cup melted butter 1/2 cup salt 1/4 teaspoonful pepper 1/8 teaspoonful onion ju
- 1/2 cup salt 1/4 teaspoonful pepper 1/8 teaspoonful onion juice a few drops pars
- 1/4 teaspoonful pepper 1/8 teaspoonful onion juice a few drops parsley} 1 teaspo
Directions
Almost any medium sized fish is suitable for baking. The favorites are bluefish, shad, haddock, and halibut, sliced.
Clean the fish, seeing that all scales are removed. Stuff and sew. Shape with skewers to form a letter S and place upright on a baking pan or lay fish on side. If the fish is not a fat kind, put strips of salt pork over it and in pan or cut gashes in fish and lay strips of pork in them. Dredge with flour. Bake one hour for a three-pound fish, in a hot oven, basting frequently with the tried-out fat. Serve with drawn butter or Hollandaise sauce.
_Fish stuffing._
Dried crumbs 1 cup Melted butter 1/2 cup Salt 1/4 teaspoonful Pepper 1/8 teaspoonful Onion juice A few drops Parsley} 1 teaspoonful Capers } each, finely Pickles } chopped
Mix ingredients in order given.