Page:Browne - The Plain Sailing Cook Book.djvu/33

 

BAKED FISH

• MATERIALS
• Fish weighing 2 pounds or more
• Stuffing
• 6 slices salt pork
• Salt
• Pepper
• Bread crumbs
• Flour

• UTENSILS
• Large needle, with thread
• Baking-pan
• Large spoon

DIRECTIONS

1. Make the stuffing in accordance with directions on page 24.
2. Wash the fish, stuff it, and sew it up.
3. Place slices of salt pork on the bottom of a baking-pan, and lay the fish on these slices.
4. Sprinkle the fish with salt, pepper, flour, and bread crumbs, and lay two slices of salt pork on the top of the fish.
5. Pour one cup of hot water in the pan around the fish, and place the pan in a moderately hot oven.
6. Cook fifteen minutes to each pound of fish, basting often.

REMARKS

It is taken for granted that the fish will be cleaned by the dealer.

The head and tail may be removed if desired.

Serve with gravy made in accordance with directions on page 25.

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