- 1 cup cracker or bread crumbs.
- 1 ssp. salt.
- 1 tsp. chopped onion.
- 1 tsp. chopped parsley.
- 1 ssp. pepper.
- 1/4 cup melted butter or dripping.
Clean, wipe and dry the fish, rub with salt; fill with stuffing and sew or tie carefully. Rub all over with butter (or dripping), salt and pepper, dredge with flour, put it into a hot oven; baste when the flour is brown, and often afterwards. Remove carefully from the pan and place upon a hot platter.
Scalloped Fish.
Pick over carefully any remnants of cold boiled or baked fish, put into a shallow dish in alternate layers with bread crumbs and cream sauce. Cover with crumbs and bake till brown.
Salt Fish Balls.
- 1 cup salt fish.
- 1 tsp. butter.
- 1/4 ssp. pepper.
- 1 pint potatoes.
- 1 egg, well beaten.
- More salt if needed.
Wash the fish, pick in pieces and free from bones. Pare the potatoes and cut in quarters. Put the potatoes and fish in a stew-pan and cover with boiling water. Boil until the potatoes are tender. Drain off all the water; mash and beat the fish and potatoes till very light. Add the butter and pepper, and when slightly cooled add the egg. Lift in a tbsp. and drop into smoking hot fat 1 minute, drain on brown paper; they may be formed into balls and browned in a very hot oven.