Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

FILLED FISH.
("The Settlement" Cook-Book, 1903)

Clean the fish thoroughly, remove the skin without breaking, and the flesh by scraping it from the bones. Begin at the neck. With care, the backbone may be removed with all of the small bones attached.

Chop the flesh fine, add to a three-pound fish: one onion, medium size (chopped); salt and pepper to taste; a few bay leaves, one-half cup bread or cracker crumbs, a little sugar, if desired; one egg; one tablespoon chopped almonds.

Mix these ingredients well. Wash fish-skin, and fill with the mixture. Sew up with coarse thread; shape, and place in gently boiling vegetable stock. Boil slowly until the stock is nearly absorbed.

 

 

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