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Stuffed, Baked Fish adapted from The Rumford cookbook-1934

You can cook Stuffed, Baked Fish adapted from The Rumford cookbook-1934 using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Stuffed, Baked Fish adapted from The Rumford cookbook-1934 :

Provide Stuffing.

You need to prepare stale bread.

You need chopped suet (or butter flavored Crisco).

You need small onion finely minced.

You need chopped parsley.

Use small egg.

You need to prepare Milk - if needed.

You need Drippings from bacon fat, (or butter flavored Crisco or butter).

Prepare Fish.

You need to prepare firm, flat fish fillets.

Use flour.

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step by step :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..

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