To Stuff and Bake Fish

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Choose any of the many dressings in this book. Take either plain bread stuffing, veal stuffing, or force-meat; fill the fish and sew it up; put a teacup of water in the baking pan, with a spoonful of butter and bake, according to the size of the fish, from thirty minutes to an hour. Season with pepper and salt and bake brown.