Baked Fish

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a little butter or dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little vinegar ↝ Vinegar [Mustard and other condiments]
water ↝ Water, tap [Tap water]
some mushroom ketchup ↝ Ketchup [Tomato-based condiments]
chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
plenty of raspings of bread

Instructions (8)

Wash and wipe the fish.
Lay the fish, heads and tails, in a baking-dish.
Spread the bottom of the baking-dish all over with a little butter or dripping.
Add a little vinegar and water.
Add some mushroom ketchup, if procurable.
Season with chopped onions and parsley.
Shake plenty of raspings of bread all over the top of the fish.
Bake it in your oven, or send it to the baker's.

Original Text

No. 123. Baked Fish.

Wash and wipe the fish, and lay it, heads and tails, in a baking-dish, the bottom of which has been spread all over with a little butter or dripping, add a little vinegar and water, and, when procurable, some mushroom ketchup. Season with chopped onions and parsley, shake plenty of raspings of bread all over the top of the fish, and bake it in your oven, or send it to the baker's.

Notes

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