Baked Fresh Mackerel With Oyster Dressing Recipe

Instructions

1. Scrape and clean the fish; make an opening in the side and remove the entrails, cut off the head and tail.
2. Wash well in cold water and fill the opening with a dressing made of 1 dozen oysters, chopped, and 1 teacup of bread crumbs, the chopped yolks of 2 hard-boiled eggs.
3. Season with a half teaspoon of onion juice, a tablespoon of butter, a little minced parsley, salt, and pepper.
4. Add the yolk of 1 raw egg, mix well together, and fill the fish.
5. Sew up the opening or skewer it together, with small skewers or modern toothpicks.
6. Lay the fish on a well-buttered baking sheet, put it in the dripping-pan, and dredge with flour, and pour around it a cup of boiling water and the sauce of stock.
7. Baste often with melted butter and the drippings.
8. Bake in a hot oven, and when done slide, without breaking, on the hot platter and make a brown sauce with the liquor in the pan, adding sufficient boiling water, 2 tablespoons of tomato catsup, a teaspoon of Worcestershire sauce, and more salt and pepper if necessary.
9. Red snapper and other medium firm fish may be baked in the same way