Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


(Modern Cookery, 1845)

After they have been cleaned and well washed, wipe them very dry, fill the insides with the forcemeat, sew them up, arrange them, with the roes, closely together in a coarse baking-dish, flour them lightly, strew a little fine salt over, and stick bits of butter upon them; or pour some equally over them, after having just dissolved it in a small saucepan. 

Half an hour in a moderate oven will bake them.  Oyster forcemeat is always appropriate for any kind of fish which is in season while the oysters are so; but the mackerel are commonly served, and are very good with that which we have named.

Lift them carefully into a hot dish after they are taken from the oven, and send melted butter and a cut of lemon to table with them.



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