Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six pounds take three cupfuls of stale bread crumbs
- three tablespoonfuls of melted butter
- one teaspoonful of salt
- one tablespoonful of minced parsley
- one egg beaten light
- salt
- pepper
- parsley
Directions
Scrape and wash the fish; for a fish weighing four to six pounds take three cupfuls of stale bread crumbs, moisten them with three tablespoonfuls of melted butter; add one teaspoonful of salt, one- fourth teaspoonful of pepper, one tablespoonful of minced parsley and one egg beaten light; rub the fish with salt and pepper; put the stuffing into the body of the fish and fasten together with skewers; butter the fish sheet and place the fish upon it, putting il into a bak- ing pan; dredge with pepper, salt and flour; cover the bottom of the pan with hot water; bake in a hot oven about one hour, basting every fifteen minutes; when cooked, remove the sheet from the pan and slip the fish off carefully into a hot platter; pour around it tomato or Hollandaise sauce; garnish with lemon points and sprigs of parsley.