The Blue Grass Cook Book

page 49

Fish

      BAKED FISH (No. 1)
V. C. G.

Rub inside of fish with salt. Add pepper and salt on outside with slices of
onion and pickled pork. Then dredge with flour and put in the pan with 1 quart
of boiling water. Bake well and baste often. When cooked, place the pan on top
of stove.

If gravy is not thick enough, add a piece of floured butter the size of an egg
or smaller. Stir in a half-bottle of tomato catsup and pour over fish. Remove
onion and pork before serving.

      BAKED FISH (No. 2)
Mrs. Tom R. Wyles

  1 small fish,

  1 cup of bread-crumbs,

  Moisten with hot water,

< last page | next page >

Classic
Cook Books