Baked Bluefish

Stuffing Ingredients

• 2 tablespoons butter (28g)
• 1 cup cracker crumbs (approx. 100g) or dried bread crumbs (approx. 65g)
• 1 teaspoon finely chopped parsley
• 1 tablespoon chopped pickles
• 1 teaspoon salt
• few drops onion juice
• ¼ to ½ cup milk or water (60 to 120ml)

Method

1. Melt butter, add remaining ingredients, and stir lightly with a fork until heated through. If a dry stuffing is preferred, omit liquid.
2. Wash and wipe bluefish, stuff, and sew.
3. Cut three gashes on either side of fish and insert a slice of salt pork in each gash (if desired fancy, pink the edges of the salt pork).
4. Season with salt and pepper, brush with melted butter, and dredge with flour.
5. Place on a greased fish sheet, or on two four-inch-wide pieces of cheese cloth. Set in dripping pan, surround with finely chopped pork; bake, allowing fifteen minutes to the pound; baste with salt pork fat. There should be sufficient in the pan; if not, try out an additional quantity of pork.
6. When the fish is browned on one side, it should be turned, basted and browned on the other. To avoid this turning, many prefer to skewer the fish in the shape of the letter S, and place as if swimming in the pan.

Title

Lowney’s Cook Book

Author

Maria Willet Howard