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1800s Cooking Tips and Recipes

Stuffed and Baked Fish Soak bread in cold water, till soft, then squeeze out all the water, mash it and mix it with a piece of butter, of the size of a hen's egg, a little salt, pepper, cloves, and mace, a couple of raw eggs, makes the dressing smoother. Fill the fish with this dressing, and sew it up. Put a tea cup of water in a bake pan, and a small piece of butter, lay in the fish; bake it about an hour. Fresh cod, bass, and shad, are suitable fish for baking.

The New England Cook Book, 1836

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