Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

Home  |  Fish Information  |  Seafood Soups  |  FISH RECIPES  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links
More Seafood Recipes


  Fish a La Creme (1884)
  Baked Fish Directions (1884)
  Baked Fish #1 (1884)
  Baked Fish #2 (1884)
  Small Baked Fish in Crust (1884)
  Baked Fish with Sardelles (1903)
  Fish Balls (1896)
  To Boil Fish (1858)
  Boiled Fish (1884)
  To Broil Fish (1858)
  Broiled Fish (1884)
  Broiled Fish (1903)
  Crimped Fish
  Fish Croquettes (1896)
  Filled Fish (1903)
  To Fry Fish (1858)
  To Fry Fish (1861)
  Fried Fish (1884)
  Fish Hash (1896)
  Indian Curried Fish (1845)
  Planked Fish (1903)
  Potted Fish (1884)
  Fish Pudding, Hollandaise (1903)
  Remnants of Cooked Fish (1884)
  Fish Roes, Fried (1884)
  To Prepare Salt Fish (1884)
  Salt Fish and Ackees (1893)
  Salt Fish Balls (1884)
  Scalloped Fish in Ramikins (1903)
  Sour Fish (1903)
  Stewed Fish (1884)
  Turban of Fish (1896)

(Mrs. Lincoln's Boston Cook Book, 1884)

General Directions. — Fish bake through more evenly, brown better, and are more easily served, if placed upright in the pan instead of on one side. Fish that are broad and short, like shad, may be kept in place by propping with stale bread or pared potatoes. But all others that are narrow in proportion to the length may be skewered or tied into the shape of a letter S ; run a threaded trussing-needle through the head, middle of the body and tail; then draw the string tight, and fasten the ends.  Fish thus prepared will keep their shape after baking.

Have an iron sheet with rings at the ends for handles, and just large enough to fit into the dripping-pan. Rub the sheet well with salt pork, and put pieces of pork under the fish to keep it from sticking. This sheet will enable you to lift the fish from the pan and place it on the platter without breaking. If you have no sheet, put two broad strips of cotton cloth across the pan, before laying in the fish. When done, lift out on the cloth. Do not put water in the pan, unless you wish to steam instead of bake the fish. Put two or three slices of fat salt pork over and near the fish, and when the flour has browned, baste often with the pork fat.  Bake till brown, and baste often.


Home  |  Fish Information  |  Seafood Soups  |  Fish Recipes  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links  |  About & Contact

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
Original material copyright © 1990 - 2012 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.




3 Young Chefs