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Baked Fish

Skin your fish, and fasten the tail in the mouth,
put a stuffing inside as for roast veal, put over it
small pieces of salt pork, flour it, and baste it with
butter, put in the pan, and over the fish, some salt,
sweet herbs, pepper & two or three pounded cloves, put
it in a deep dish with a rich gravy - a few oysters
added improves the dish--

So bake a Pike - or other fish

Make a stuffing of grated bread, seasoned with salt,
sweet marjoram, nutmeg, mace, and cloves, mixed with
butter, and put it in the belly of the fish: Season the out-
side of your fish the same as the stuffing, rubbing it over
with the yolk of an egg, and shake flour over it: stick
lumps of butter all over it & cover them with with grated
bread crumbs, bake from twenty minutes, to one hour
according to the size of your fish-

Anchovy Sauce

Wash your anchovies; put them into wine, & water, with
a little mace; when the anchovies are all dissolved,
strain it, add a little butter, not too salt, mixed with
flour to thicken it and add a few capers - serve hot-

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