Stuffed, Baked Fish adapted from The Rumford cookbook-1934
Stuffed, Baked Fish adapted from The Rumford cookbook-1934

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, stuffed, baked fish adapted from the rumford cookbook-1934. One of my favorites food recipes. This time, I will make it a little bit tasty. 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 simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Stuffed, Baked Fish adapted from The Rumford cookbook-1934 is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. 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:
  1. Make ready Stuffing
  2. Make ready 3 slice stale bread
  3. Prepare 2 tbsp chopped suet (or butter flavored Crisco)
  4. Get 1 small onion finely minced
  5. Prepare 1 tbsp chopped parsley
  6. Prepare 1 small egg
  7. Get Milk - if needed
  8. Take Drippings from bacon fat, (or butter flavored Crisco or butter)
  9. Make ready Fish
  10. Make ready 2 firm, flat fish fillets
  11. Take 1 flour
Steps to make Stuffed, Baked Fish adapted from The Rumford cookbook-1934:
  1. Prepare stuffing.
  2. 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.
  3. Preheat oven to 350°F
  4. Dredge fish in the flour
  5. Lay first fillet flat in well greased baking dish.
  6. Place stuffing on the fillet.
  7. Lay second fillet on top of stuffing covered fillet.
  8. Sew the fish or attach with Skewers.
  9. Put dripping, fat (or Crisco or butter) on top.
  10. The fish may be covered with a greased paper during the first half of the baking to prevent it becoming to brown.
  11. Bake at 350°F for approximate 30 minutes.
  12. 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.

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