Ingredients & Cooking Instructions :
1. Scrape and clean the fish, make an opening in the side and remove the entrails, cut off the head and tail.
2. Wash well in cold water and fill the opening with a dressing made of 1 dozen oysters, chopped, and 1 teacup of bread crumbs, the chopped yolks of 2 hard-boiled eggs.
3. Season with a half teaspoon of onion juice, a tablespoon of butter, a little minced parsley, salt, and pepper.
4. Add the yolk of 1 raw egg, mix well together, and fill the fish.
5. Sew up the opening or skewer it together, with small skewers or modern toothpicks.
6. Lay the fish on a well-buttered baking sheet, put it in the dripping-pan, and dredge with flour, and pour around it a cup of boiling water and the sauce of stock.
7. Baste often with melted butter and the drippings.
8. Bake in a hot oven, and when done slide, without breaking, on the hot platter and make a brown sauce with the liquor in the pan, adding sufficient boiling water, 2 tablespoons of tomato catchup, a teaspoon of Worcestershire sauce, and more salt and pepper if necessary.
9. Red snapper and other medium firm fish may be baked in the same way |
