Baked Fish

Cod, haddock, cusk, blue-fish, shad, red-snappers, white fish, trout and many other kinds of fish are stuffed and baked whole. Instead of the wire rack used for roasting meat, have a thick sheet of tin, with rings at the ends for handles, and large enough to fit into the dripping-pan. A simple sheet of tin may be used, without handles. By this means the fish can be easily lifted out and slipped into the serving dish. If a sheet of tin is not at hand, put two broad strips of cotton cloth across the pan before laying the fish in it, and when the latter is done lift it out by means of the cloth. Rub the sheet well with fat pork to keep the fish from sticking to it, and also place pieces of the pork under the fish itself. The following varieties of stuffing will be found satisfactory for filling fish for baking.

Cracker Stuffing

One cupful of cracker-crumbs. Two-thirds cupful of water or milk. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One tea-spoonful of chopped parsley. One tea-spoonful of chopped onion. One table-spoonful of capers. Two table-spoonfuls of butter. One table-spoonful of lemon juice.

Rub the butter into the cracker-crumbs, add all the seasoning, and then stir in the water or milk. This makes a crumbly stuffing.

Stale Bread Stuffing

One and one-half cupful of grated bread-crumbs.

One-half cupful of milk.

One table-spoonful of chopped onion.

One table-spoonful of butter.

One tea-spoonful of salt.

One-fourth tea-spoonful of pepper.

Add the seasoning and butter to the crumbs, and beat in the milk last. This stuffing is more commonly made than the last.

Oyster Stuffing

One pint of oysters.

One cupful of powdered cracker-crumbs.

One-half table-spoonful of chopped onion.

One table-spoonful of butter.

One-quarter tea-spoonful of pepper.

One tea-spoonful of salt.

One tea-spoonful of chopped parsley.

Chop the oysters fine, and add to them the other ingredients, mixing well.

Fish will bake more evenly and may be more easily managed in every way, if placed upright in the pan instead of on their sides. Each fish may be propped up with pared potatoes or a cut of stale bread placed on each side. Fish, however, that are long and narrow may be readily tied into the shape of the letter S, thus : Having threaded a long needle with twine, tie the end of the twine around the head of the fish, fastening it lightly; then pass the needle through the center part of the body, draw the string tight, and fasten it around the tail. Fish thus tied will retain the shape after they are baked.

A fish that is to be baked should be rubbed with salt, both outside and inside ; then stuff and fasten the rent or opening together with a skewer or with a needle and thread. Rub soft butter all over the fish, dredge it thickly with flour, and lay on the top narrow strips of fat salt pork. Now pour in the pan just enough boiling water to cover the bottom, and bake the fish in a hot oven. Baste every ten minutes with the gravy in the pan and a little butter, and lightly dredge at each basting with salt, pepper and flour. When the fish is done, remove the skewer or strings, and place the fish on the serving dish. Set the pan on top of the stove, add water to the gravy until there is a full pint in the pan, and thicken with one table-spoonful of flour wet to a paste with a little water; then cook the gravy three minutes, season to taste with salt and pepper, strain through a sieve and pour it around the fish. If the sediment in the pan seems at all burnt, do not use it, but make instead a brown sauce, and pour it around the fish. (See "Sauces for Fish.")