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We hope you got insight from reading it, now let’s go back to stuffed, baked fish adapted from the rumford cookbook-1934 recipe. You can cook stuffed, baked fish adapted from the rumford cookbook-1934 using 11 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Stuffed, Baked Fish adapted from The Rumford cookbook-1934:
- Provide Stuffing
- Get 3 slice stale bread
- Prepare 2 tbsp chopped suet (or butter flavored Crisco)
- Take 1 small onion finely minced
- You need 1 tbsp chopped parsley
- Get 1 small egg
- You need Milk - if needed
- Prepare Drippings from bacon fat, (or butter flavored Crisco or butter)
- Use Fish
- Get 2 firm, flat fish fillets
- Take 1 flour
Instructions 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.
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