Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, stuffed, baked fish adapted from the rumford cookbook-1934. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Stuffed, Baked Fish adapted from The Rumford cookbook-1934 is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Stuffed, Baked Fish adapted from The Rumford cookbook-1934 is something which I’ve loved my entire life. They’re nice and they look fantastic.
Combine bread crumbs, half the onion, salt, and pepper. Place mixture in cleaned fish and sew or skewer it up. Fry pork, use fat to baste fish while baking.
To begin with this recipe, we must prepare a few components. You can cook stuffed, baked fish adapted from the rumford cookbook-1934 using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Stuffed, Baked Fish adapted from The Rumford cookbook-1934:
- Make ready Stuffing
- Get 3 slice stale bread
- Make ready 2 tbsp chopped suet (or butter flavored Crisco)
- Make ready 1 small onion finely minced
- Get 1 tbsp chopped parsley
- Get 1 small egg
- Get Milk - if needed
- Take Drippings from bacon fat, (or butter flavored Crisco or butter)
- Prepare Fish
- Take 2 firm, flat fish fillets
- Make ready 1 flour
The Rumford Complete Cookbook. by Lily Haxworth Wallace. Dehydrating Foods, Fruits, Vegetables, Fish and MeatsThe New Easy, Economical and Superior Method of Preserving All Kinds of Food Materialsby A. The Rumford Complete Cookbookby Lily Haxworth Wallace. Ingredients for making herbs puree: escallion Celery parsley ginger garlic pimento seed salt to taste fish boullion fish and meat sauce/ worcestershire.
Instructions to make Stuffed, Baked Fish adapted from The Rumford cookbook-1934:
- Prepare stuffing.
- Soak the bread in cold water until soft, drain and squeeze out the water and add the suet (Crisco) onion, parsley, seasonings and egg. Moisten if necessary with a little milk. The mixture must be just firm enough to keep its shape - and fill the fish.
- Preheat oven to 350°F
- Dredge fish in the flour
- Lay first fillet flat in well greased baking dish.
- Place stuffing on the fillet.
- Lay second fillet on top of stuffing covered fillet.
- Sew the fish or attach with Skewers.
- Put dripping, fat (or Crisco or butter) on top.
- The fish may be covered with a greased paper during the first half of the baking to prevent it becoming to brown.
- Bake at 350°F for approximate 30 minutes.
- Baste frequently with the fat in the pan adding more if needed. Unless baked fish is well basted it is likely to be dry. Serve with sauce or gravy.
In this recipe for Baked Catfish, the fish is coated with a delicious blend of herbs and spices, then drizzled with butter and lemon juice and baked. What a great change of pace from the usual fried catfish! We really enjoy this recipe, and I'm happy to share it with you, too. -The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond -Ketogenic Diet: The Perfect Ketogenic Beginners Cookbook With Quality Low Carb Recipes by Evans Johnson -The Everything Ketogenic Diet Cookbook: Includes: • Spicy Sausage Egg Cups • Zucchini. Baked Stuffed Fish Fillet For One - A fish fillet stuffed with sautéed bacon, celery, onions and garlic.
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