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Baked
Stuffed Fish
| 3 or 4 pounds whole fish, dressed
1½ teaspoons salt Bread stuffing (recipe below) 4 tablespoons butter, melted Clean, wash and dry the fish. Sprinkle inside and outside with salt. Stuff fish loosely, and close opening with skewers or toothpicks. Place fish in a greased baking pan. Brush with melted butter. Bake in a moderate oven (350° F.) for 40 to 60 minutes or until fish flakes easily when tested with a fork. If fish seems dry while baking, baste occasionally with drippings or melted butter. BREAD STUFFING: Cook 3 tablespoons chopped
onion and ¾ cup chopped celery in 6 tablespoons, melted butter for
about 10 minutes, or until tender. Add to 4 cups day-old bread crumbs,
together with 1 teaspoon salt, 1/8 teaspoon pepper and 1 teaspoon thyme,
sage or savory seasoning. Mix thoroughly. If dressing seems dry, add 2
tablespoons water, milk, or Fish stock to moisten.
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