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Rock Fish

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BAKED .
Rub the with salt, black pepper, and a dust of cayenne, inside and out; prepare a stuffing of bread and butter, seasoned with pepper, salt, parsley and thyme; mix an egg in it, fill the with this, and sew it up or tie a string round it; put it in a deep pan, or oval oven and bake it as you would a fowl. To a large add half a pint of water; you can add more for the gravy if necessary; dust flour over and baste it with butter. Any other fresh fish can be baked in the same way. A large one will bake slowly in an hour and a half, small ones in half an hour.

FISH STEW
Rub the fish with salt and pepper, and a little cayenne on the inside; put it in an oval stewpan. To a fish that weighs six pounds, put a pint of water; when it is about half done; season it well with salt and pepper, and a little mace or cloves; rub a quarter of a pound of butter in a half a tea-cup of flour, with a little parsley and thyme; stir this in with a pint of oysters. Serve it with the gravy in the dish. A large fish should be allowed an hour, small ones half an hour.

All Fish Cooking Method Recipes For:

Boiled Fish    Broiled Fish    Baked Fish    Sauted Fish    Stewed Fish   Creamed Fish

Fish Salad    Fried Fish    Fish Soup   Fish Chowder    Fish Balls    Fish Sauces    Fish Stuffings

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