p. 45

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4 revisions	spaceloryy at Apr 08, 2024 10:05 AM	Compared with
Apr 08, 2024 spaceloryy Jun 10, 2021 NEWeather Jun 02, 2021 sabern May 23, 2021 University of Pennsylvania Libraries	p. 45 Baked Fish Skin your fish, and fasten the tail in the mouth, put a stuffing inside as for roast veal, put over it small pieces of salt pork, flour it, and baste it with butter, put in the pan, and over the fish, some salt, sweet herbs, pepper & two or three pounded cloves, put it in a deep dish with a rich gravy - a few oysters added improves the dish-- So bake a Pike - or other fish Make a stuffing of grated bread, seasoned with salt, sweet marjoram, nutmeg, mace, and cloves, mixed with butter, and put it in the belly of the fish: Season the out- side of your fish the same as the stuffing, rubbing it over with the yolk of an egg, and shake flour over it: stick lumps of butter all over it & cover them with with grated bread crumbs, bake from twenty minutes, to one hour according to the size of your fish- Anchovy Sauce Wash your anchovies; put them into wine, & water, with a little mace; when the anchovies are all dissolved, strain it, add a little butter, not too salt, mixed with flour to thicken it and add a few capers - serve hot-	p. 45 Baked Fish Skin your fish, and fasten the tail in the mouth, put a stuffing inside as for roast veal, put over it small pieces of salt pork, flour it, and baste it with butter, put in the pan, and over the fish, some salt, sweet herbs, pepper & two or three pounded cloves, put it in a deep dish with a rich gravy - a few oysters added improves the dish-- So bake a Pike - or other fish Make a stuffing of grated bread, seasoned with salt, sweet marjoram, nutmeg, mace, and cloves, mixed with butter, and put it in the belly of the fish: Season the out- side of your fish the same as the stuffing, rubbing it over with the yolk of an egg, and shake flour over it: stick lumps of butter all over it & cover them with with grated bread crumbs, bake from twenty minutes, to one hour according to the size of your fish- Anchovy Sauce Wash your anchovies; put them into wine, & water, with a little mace; when the anchovies are all dissolved, strain it, add a little butter, not too salt, mixed with flour to thicken it and add a few capers - served hot-

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p. 45