1 whole fish or lg section
1/4 tsp sage
1/2 cup water
1 onion, diced
3 cup sm bread cubes
1/2 tsp salt
1/4 lb mild cheese, grated
3 tbsp butter
1 tsp dried leaf savory
1 sprinkle of pepper
33 tbsp flour seasoned with 1/2 tsp savory, 1/4 tsp sage 1/4 ts
1 sprinkle of pepper
Directions
Saute onion in butter. Add to bread cubes with seasoning, water, and
1/2 of the cheese. if too dry, add more water. Pack stuffing firmly
inside and in front of fish. Dredge all over with seasoned flour.
Bake with 3/4 cup of hot water in bottom of pan until browned and
tender, about 50 minutes at 350f, basting frequently.
While fish bakes cream 4 tbsp butter with 1/4 cup flour, add juice of
1 lemon or 3 tbsp juice (bottled), 3 tbsp sugar, and 1 1/2 c water.
Cook over low heat, stirring until thickened. Add to gravy in pan
with remaining cheese. Baste fish again with thickened gravy.
Servings: 1 servings
Banquet Baked Fish Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into ancient history, in fact as far into history as ancient Egypt, and maybe even further. In practice though, mostly, these old cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and afters, a very modern way of dining. He also tells us how the chefs of Roman times used a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. During the succeeding few centuries, the rich families of the West strove to serve up the most exotic meals, and consequentially chefs and their recipes were greatly in demand. However, it was during the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes common in their social group. By the time we get to the twentieth century, cooking publications were greatly in demand mostly as a result of better eduction, leisure time and having more money. |
We hope you enjoy this Banquet Baked Fish recipe.
