Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Water | not in our table | 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
- one-half cupful of butter
- quarter saltspoonful of cayenne pepper
- two eggs
- two small cup- fuls of boiling water
Directions
Rub the fish inside and out with salt and pepper. Make a dry dressing of bread crumbs and seasoning the same as you would for poultry ; stuff" the fish and sew it up. Cut gashes two inches apart and lay in slices of salt pork. Dredge it w4th flour ; put in a dripper with meat drippings or butter and a little water. Bake from one to two hours, according to size of fish.
Sauce. — One-half cupful of butter, yolks of two eggs, juice of half a lemon, saltspoonful of salt, one-
224 THE GOOD CHEEK COOK BOOK.
quarter saltspoonful of cayenne pepper, two small cup- fuls of boiling water. Cook about five minutes, or until a little thicker than cream. Pour around fish and send to table. Mrs. Walrath,
Cooking School.
BAKED MUSKALLONCtE.
Clean the fish nicely, leaving on both head and tail; wash it well in salted water, and wipe the inside very dry with a coarse towel. Make a dressing of dry bread crumbs, little pieces of butter, pepper, salt and chopped onions. Fill the fish as full as you can stuff it ; sew it up. Put a few thin slices of salt pork over the top ; place in a dripper, with a little water, and bake in the oven slowly until thoroughly cooked through. Add a very little water occasionally, to keep it from burning, but when it is ready to take from the fire, have it dry. This fish makes a very tempting appearance served on a large platter. "Saints' Rest,"
Long Lake, Wis.
BOILED MUSKALLONCtE.
Clean and dry your fish thoroughly. Sew it up in a cloth, and boil in salted water until psrfectly cooked. Roll it out on a large platter; cover the top with rings of hard boiled eggs. Serve with drawn butter, into which hard boiled eggs have been sliced.
"Saints' Rest,"
Long Lake, Wis.
broiled oysters. Dry large select oysters on a cloth ; then broil on a
THE GOOD CHEER COOK BOOK. 225
greased wire broiler for a minute ; have a little melted butter, pepper and salt ready ; pour over and serve.
F. B. G.