Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cracker | 5 saltine crackers (15g) | 66 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- one cup of coarse cracker crumbs
- one saltspoonful pepper
- one-half teaspoonful chopped onion
- one teaspoonful chopped parsley
- one teaspoonful chopped pickle
- one salt- spoonful salt
- one teaspoon- ful capers
Directions
Choose a fish weighing about six pounds and have the head left on. Clean carefully, letting boiling water run through the mouth and eye sockets. Gash the skin at intervals of two inches and lay in narrow slips of salt pork. Rub the fish with salt, pepper, soft butter and dredge lightly with flour. Skewer it in 0 or S shape and lay on bed of pork chips on a fish sheet. Put into a hot oven without water in the dripping-pan. Baste often with the fat from the pork or a little melted butter. Serve on a folded napkin, garnishing with parsley and Saratoga chips piled about the fish.
Stuffing. — One cup of coarse cracker crumbs, one salt- spoonful salt, one saltspoonful pepper, one-half teaspoonful chopped onion, one teaspoonful chopped parsley, one teaspoon- ful capers, one teaspoonful chopped pickle, melted butter enough to moisten.