Quantity for 6 Persons.
- 3½ lbs. of red snapper
- Salt
- 1 beaten egg
- Some flour
- 1 cup of rolled crackers
- ¼ lb. of butter
Preparation: The fish is dressed, washed, dried and rubbed with a little salt. It is then dredged with flour, dipped into the beaten egg and cracker crumbs. The butter is heated and put on the fish, then baked in the oven for ½ hour until a nice brown. Serve a parsley gravy with it.
No. 23—PICKEREL OR WHITEFISH WITH SAUERKRAUT.
Quantity for 6 Persons.
- 1 lb. boiled pickerel or whitefish
- 1 lb. boiled sauerkraut
- 1 egg
- 1 large piece of butter
- ¾ pt. of cream
- Some salt
Preparation: A baking dish or casserole is buttered and filled with layers of sauerkraut and fish alternating. The bones must have been removed and the fish cut into nice pieces. There should be 3 layers of sauerkraut and 2 layers of fish. After the dish is filled, stir the cream with some salt and pour over the whole. Put a little butter on top and bake in oven for 45 minutes.
No. 24—BOILED TURBOT.
Quantity for 6 Persons.
- 3½ lbs. of fish
- Salt
- ½ qt. of wine vinegar