Recipes Stuffed, Baked Fish adapted from The Rumford cookbook-1934 for beginners

Stuffed, Baked Fish adapted from The Rumford cookbook-1934 - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Stuffed, Baked Fish adapted from The Rumford cookbook-1934! A quick and easy dinner that is ready in under 25 minutes!

You can cook Stuffed, Baked Fish adapted from The Rumford cookbook-1934 with 11 Ingredients and 12 steps. See the following guide!

1. Stuffing.
2. 3 slice stale bread.
3. 2 tbsp chopped suet (or butter flavored Crisco).
4. 1 small onion finely minced.
5. 1 tbsp chopped parsley.
6. 1 small egg.
7. Milk - if needed.
8. Drippings from bacon fat, (or butter flavored Crisco or butter).
9. Fish.
10. 2 firm, flat fish fillets.
11. 1 flour.

1. Prepare stuffing..
2. Soak the bread in cold water until soft, drain and squeeze out the water and add the suet (Crisco) onion, parsley, seasonings and egg. Moisten if necessary with a little milk. The mixture must be just firm enough to keep its shape - and fill the fish..
3. Preheat oven to 350°F.
4. Dredge fish in the flour.
5. Lay first fillet flat in well greased baking dish..
6. Place stuffing on the fillet..
7. Lay second fillet on top of stuffing covered fillet..
8. Sew the fish or attach with Skewers..
9. Put dripping, fat (or Crisco or butter) on top..
10. The fish may be covered with a greased paper during the first half of the baking to prevent it becoming to brown..
11. Bake at 350°F for approximate 30 minutes..
12. Baste frequently with the fat in the pan adding more if needed. Unless baked fish is well basted it is likely to be dry. Serve with sauce or gravy..