Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, stuffed, baked fish adapted from the rumford cookbook-1934. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
This book is a facsimile reprint and may contain This book was prepared by the Rumford Chemical Works, which sold baking powder. I think there's one yeast-using recipe in the whole book. -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. Ordering your favorites from The Stuffed Baked Potato Factory could not be any easier!
Stuffed, Baked Fish adapted from The Rumford cookbook-1934 is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Stuffed, Baked Fish adapted from The Rumford cookbook-1934 is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook stuffed, baked fish adapted from the rumford cookbook-1934 using 11 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed, Baked Fish adapted from The Rumford cookbook-1934:
- Make ready Stuffing
- Make ready 3 slice stale bread
- Get 2 tbsp chopped suet (or butter flavored Crisco)
- Prepare 1 small onion finely minced
- Make ready 1 tbsp chopped parsley
- Prepare 1 small egg
- Take Milk - if needed
- Make ready Drippings from bacon fat, (or butter flavored Crisco or butter)
- Get Fish
- Take 2 firm, flat fish fillets
- Get 1 flour
In this recipe, stuffing a whole fish results in a flaky, mild fish with just a touch of smokiness from the bacon strips laid over the whole fish during baking. To serve, carefully remove the cod from the baking sheet—you may need to use two large spatulas—to a serving platter. Baked Stuffed Fish Fillet For One - A fish fillet stuffed with sautéed bacon, celery, onions and garlic. Remove the skillet from the heat and stir in the parsley.
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.
Baked Stuffed Fish Fillet For One - A fish fillet stuffed with sautéed bacon, celery, onions and garlic. Remove the skillet from the heat and stir in the parsley. Spread the mixture over the fish fillet, roll it up, and fasten with a toothpick. The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler Steven Rinella. Amazon.com has the world's largest collection of cookbooks, including regional and international cookbooks, baking books, entertaining guides, wine resources, and quick and easy.
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