A fish that is to be baked should be rubbed with salt,
both outside and inside ; then stufT and fasten the rent or
opening together wdth a skewer or with a needle and thread.
Rub soft butter all over the fish, dredge it thickly with
flour, and lay on the top narrow strips of fat salt pork.
Now pour in the pan just enough boiling water to cover
the bottom, and bake the fish in a hot oven. Baste
every ten minutes with the gravy in the pan and a little
butter, and lightly dredge at each basting with salt, 'pep-
per and flour. When the fish is done, remove the
skewer or strings, and place the fish on the serving dish.
Set the pan on top of the stove, add water to the
gravy until there is a full pint in the pan, and thicken
with one table-spoonful of flour wet to a paste with a
little water ; then cook the gravy three minutes, season
to taste with salt and pepper, strain through a sieve and
pour it around the fish. If the sediment in the pan seems
at all burnt, do not use it, but make instead a brown sauce,
and pour it around the fish. (See " Sauces for Fish,")
PISH. to3
FISH, BAKED WITH TOMATOES.
When placing the fish in the oven put in the bottom of
the pan four table-spoonfuls of chopped tomatoes, either
fresh or canned; and baste the fish with them, adding
water as usual. Care should be taken that the pan does
not become dry, for the tomatoes will soon stick to it.
The gravy is made as directed above, but if by any acci-
dent the tomatoes have become scorched, serve a made
tomato sauce with the fish. (See " Sauces for Fish.")
This is a very delicious way of serving baked haddock.
BAKED BLUE-FISH.
This fish is one of the most satisfactory varieties for
baking. It should be stuffed with a bread stuffing and
served with a cream sauce. (See " Sauces for Fish.")
BAKED SHAD.
Open the shad only far enough to remove the roe, and
follow the directions given for " Baked Fish." Serve the
roe on a small platter, giving a portion to each person
with the fish. Roe is cooked in different ways, three of
which are given below.
BAKED ROE.
Drop the roe gently into salted boiling water, and let it
boil twenty minutes, but not rapidly. Drain, and lay it on
a buttered tin plate. Dredge the roe well with pepper
and salt, spread soft butter over it, and lastly dredge
plentifully with flour. Bake in the oven thirty minutes,
during "which time baste frequently with salt, pepper,
water and butter, always dredging with flour after each
basting.
104 ^-^^ PATTERN COOK-BOOK.
FRIED ROE.
Cook the roe ten minutes in boiling salted water to
which a table-spoonful of vinegar has been added.
Drain, roll it ip beaten egg and then in cracker-crumbs —
season with salt and pepper, and fry until brown in hot
fat.
SCALLOPED ROE. ✪ Baked Fish
Page 41 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A fish that is to be baked should be rubbed with salt, both outside and inside; then stuff and fasten the rent or opening together wdth a skewer or with a needle and thread. Rub soft butter all over the fish, dredge it thickly with flour, and lay on the top narrow strips of fat salt pork. Now pour in the pan just enough boiling water to cover the bottom, and bake the fish in a hot oven. Baste every ten minutes with the gravy in the pan and a little butter, and lightly dredge at each basting with salt, 'pepper and flour. When the fish is done, remove the skewer or strings, and place the fish on the serving dish. Set the pan on top of the stove, add water to the gravy until there is a full pint in the pan, and thicken with one table-spoonful of flour wet to a paste with a little water ; then cook the gravy three minutes, season to taste with salt and pepper, strain through a sieve and pour it around the fish. If the sediment in the pan seems at all burnt, do not use it, but make instead a brown sauce, and pour it around the fish. (See " Sauces for Fish,")
[illustration: FISH, BAKED WITH TOMATOES]
FISH, BAKED WITH TOMATOES.
When placing the fish in the oven put in the bottom of the pan four table-spoonfuls of chopped tomatoes, either fresh or canned; and baste the fish with them, adding water as usual. Care should be taken that the pan does not become dry, for the tomatoes will soon stick to it. The gravy is made as directed above, but if by any accident the tomatoes have become scorched, serve a made tomato sauce with the fish. (See " Sauces for Fish.") This is a very delicious way of serving baked haddock.
BAKED BLUE-FISH.
This fish is one of the most satisfactory varieties for baking. It should be stuffed with a bread stuffing and served with a cream sauce. (See " Sauces for Fish.")
BAKED SHAD.
Open the shad only far enough to remove the roe, and follow the directions given for " Baked Fish." Serve the roe on a small platter, giving a portion to each person with the fish. Roe is cooked in different ways, three of which are given below.
BAKED ROE.
Drop the roe gently into salted boiling water, and let it boil twenty minutes, but not rapidly. Drain, and lay it on a buttered tin plate. Dredge the roe well with pepper and salt, spread soft butter over it, and lastly dredge plentifully with flour. Bake in the oven thirty minutes, during "which time baste frequently with salt, pepper, water and butter, always dredging with flour after each basting.
FRIED ROE.
Cook the roe ten minutes in boiling salted water to which a table-spoonful of vinegar has been added. Drain, roll it ip beaten egg and then in cracker-crumbs — season with salt and pepper, and fry until brown in hot fat.
SCALLOPED ROE.
Records on this page
Baked FishBaked Salt MackerelBaked Fish with TomatoesBaked RoeFried RoeScalloped Roe