Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| 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
- four pounds will cook in an hour
- a piece of twine
- one tablespoonf ul of salt
- three thin slices of salt pork upon
- salt
Directions
Rub the fish with salt, wrap it in a cloth, and put it over the fire in cold water enough to cover the fish, adding one tablespoonf ul of salt ; take ofi" the froth and boil half an hour.
Cracker Crumbs Always in Stock.
18 TO BAKE FISH.
Make a dressing of chopped bread, pepper, salt, butter, and pulverized sage, moisten it with a little water; lay this inside the fish, sew ib up, put a skewer through the lip and tail, fasten them together with a piece of twine, lay it iu a dish, put two or three thin slices of salt pork upon it, sprin- kle salt over it and flour well. Baste with the liquid which cooks out of it. A fish weighing four pounds will cook in an hour.