Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- a slice of lemon in the mouth
- a slice of salt pork
Directions
Stuff and sew up the fish. Place the fish upright in the pan. If broad and short they may be kept in place by propping up. If not the right shape to prop, skewer in the shape of the letter S. If pre- pared in this way will keep their shape after cooking. Place when done on a hot platter. Pour a sauce around it, place a slice of lemon in the mouth. Be- fore baking, cut gashes (three or four) across the back and place in each a slice of salt pork. The head and tail should be left on.