FISH
STUFFED BAKE FISH
(Bluefish, Shad, Sea Trout or any Large Fish)
- ½ cup bread crumbs,
- ¼ cup melted butter,
- 1½ cup cracker crumbs,
- Few drops onion juice,
- ¼ teaspoon salt,
- ⅛ teaspoon pepper,
- Dash paprika,
- 2 tablespoons chopped parsley,
- ½ teaspoon chopped onion,
- 1 teaspoon chopped pickle,
- 1 teaspoon grated carrot.
Six portions.
Prepare a stuffing with above ingredients and very little hot water mixed well together. Stuff fish and bake one hour with little water and tomatoes in pan and a few flakes of butter on fish; baste often. Serve whole and garnish with parsley and lemon.
SWEET & SOUR FISH
- Pike, trout, shad or other fish,
- Water to cover,
- 1 tablespoon carrots cut fine,
- ¼ teaspoon whole pepper,
- ¼ cup seeded raisins,
- 1 lemon sliced and seeded,
- 1 tablespoon onion cut fine,
- 1 tablespoon celery cut fine,
- 4 ginger snaps or 5c. worth lebkuchen,
- ½ cup brown sugar,
- ¼ cut vinegar.
Clean, slice, salt and let stand over night. Boil water with carrots, pepper, anion, celery. Add fish and boil ten minutes. Add ginger snaps, brown sugar, vinegar, raisins and lemon. Cook till sauce is smooth and thick. Serve cold.
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