Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, stuffed, baked fish adapted from the rumford cookbook-1934. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Stuffed, Baked Fish adapted from The Rumford cookbook-1934 is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Stuffed, Baked Fish adapted from The Rumford cookbook-1934 is something that I’ve loved my entire life.
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 ingredients. You can have 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:
- Get Stuffing
- Make ready 3 slice stale bread
- Prepare 2 tbsp chopped suet (or butter flavored Crisco)
- Make ready 1 small onion finely minced
- Prepare 1 tbsp chopped parsley
- Get 1 small egg
- Make ready Milk - if needed
- Prepare Drippings from bacon fat, (or butter flavored Crisco or butter)
- Take Fish
- Make ready 2 firm, flat fish fillets
- Get 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.
Steps 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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