Baked Fish - a la Creole
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Baked Fish - a la Creole.
Take a fish about twelve or fourteen inches long, clean and scale it; spread lard thickly on both sides and dust it well with flour. Now, put it in a baking pan, and in one corner put one-quarter pint of chopped tomatoes, in another one-quarter pint of chopped onion, in another one-quarter pint of chopped mushrooms, and in another one-quarter pint of boiled and picked shrimp or oysters, salt to taste, and a chopped pod of red pepper. Place your pan in a hot oven, and when the fish has browned, add water enough just to cover it, and bake until done, basting it occasionally with the water and ingredients. When done place in a hot dish; add a little water to the contents in the pan and simmer a few minutes. When taking it off add a wineglassful of good sherry - pour all over the fish - and serve very hot.
-----------
Baked Fish - a la Creole.
Take a fish about twelve or fourteen inches long, clean and scale it; spread lard thickly on both sides and dust it well with flour. Now, put it in a baking pan, and in one corner put one-quarter pint of chopped tomatoes, in another one-quarter pint of chopped onion, in another one-quarter pint of chopped mushrooms, and in another one-quarter pint of boiled and picked shrimp or oysters, salt to taste, and a chopped pod of red pepper. Place your pan in a hot oven, and when the fish has browned, add water enough just to cover it, and bake until done, basting it occasionally with the water and ingredients. When done place in a hot dish; add a little water to the contents in the pan and simmer a few minutes. When taking it off add a wineglassful of good sherry - pour all over the fish - and serve very hot.
