Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

SMALL FRESH FISH BAKED IN A CRUST

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


Clean the fish, and wipe dry. Cut gashes one inch apart on each side; sprinkle with salt and pepper.

Make a rich biscuit crust with baking-powder, or make a pastry crust; roll it out half an inch thick; wrap the fish in the crust,  pinch the edges together, and bake about half an hour.  Serve with egg sauce.
 

 

 

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