BAKED RED SNAPPER--I
Prepare and clean the fish, stuff with
[Page 258]
seasoned crumbs and chopped oysters. Put on a buttered tin sheet
and lay into a baking-pan. Sprinkle with salt, pepper, and flour
and bake for an hour, basting with melted butter and hot water
as required. Serve with any preferred sauce.
BAKED RED SNAPPER--II
Clean and season the fish, rub with vinegar, and put into a baking-pan.
Dot with butter, sprinkle with parsley, and bake, basting with melted
butter and hot water as required. Serve with Tomato Sauce.
BAKED RED SNAPPER--III
Clean the fish, leaving the head on, and stuff with seasoned crumbs,
cover with sliced tomatoes and sliced lemon, and bake, basting
occasionally with melted butter and hot water.
BAKED RED SNAPPER WITH TOMATO SAUCE
Season four pounds of prepared and cleaned red snapper with salt
and pepper. Cover with thin slices of bacon, dredge with flour, and
put into a buttered baking-pan with two cupfuls of boiling water.
Bake slowly. While it is baking fry brown two slices of chopped
[Page 259]
bacon, add a chopped onion, a pepper pod, a can of tomatoes, and
salt and black pepper to taste. Cook until it thickens, pour over
the fish, and finish baking.
Pages:
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200