Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| 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
- five pounds about an hour
- a tablespoonful of butter
- one small onion chopped fine
- one egg
- parsley
- pepper
- salt
Directions
When the fish has been scalded and cleansed, cutout the back bone from the head to within two inches of the tail, and stuff, one small onion chopped fine and fried in a tablespoonful of butter, when turn- ing yellow add some soaked bread and chopped parsley, lastly the yolk of one egg and a little pepper and salt, stir all together until it has cooked. After stuffing the fish, tie it together with twine and pour over it melted butter and salt, and cover with a buttered paper and cook. Bake a fish weighing five pounds about an hour. After laying the fish on the platter, make the gravy in the dripping pan as you would for roast meat, and serve with the fish. Baste while bak- ing with a little melted butter. Mrs. C. M. P.