Recipe: Tasty Stuffed, Baked Fish adapted from The Rumford cookbook-1934

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

1. Prepare of Stuffing.
2. It's 3 slice of stale bread.
3. Prepare 2 tbsp of chopped suet (or butter flavored Crisco).
4. You need 1 of small onion finely minced.
5. You need 1 tbsp of chopped parsley.
6. Prepare 1 of small egg.
7. You need of Milk - if needed.
8. You need of Drippings from bacon fat, (or butter flavored Crisco or butter).
9. You need of Fish.
10. Prepare 2 of firm, flat fish fillets.
11. You need 1 of flour.

Stuffed, Baked Fish adapted from The Rumford cookbook-1934 instructions

1. Prepare stuffing..
2. 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..
3. Preheat oven to 350°F.
4. Dredge fish in the flour.
5. Lay first fillet flat in well greased baking dish..
6. Place stuffing on the fillet..
7. Lay second fillet on top of stuffing covered fillet..
8. Sew the fish or attach with Skewers..
9. Put dripping, fat (or Crisco or butter) on top..
10. The fish may be covered with a greased paper during the first half of the baking to prevent it becoming to brown..
11. Bake at 350°F for approximate 30 minutes..
12. 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..