Roast Fish

Ingredients

• Fish
• Forcemeat (mix of chopped meat or vegetables)
• Salt
• Pepper
• Marjoram
• Butter
• Flour
• Cloves
• Red wine
• Crackers
• Onion

Directions

1. Clean very carefully, trim the tail and fins, but do not cut
2. Stuff the fish with force meat, or only a piece of butter rolled in flour, with a little pepper salt and marjoram
3. Tie a string around the fish, put some water in the pan, and raise the fish from it, put some pounded and sifted crackers over it, salt it, and baste it often with butter
4. Add a very little onion to the stuffing
5. For gravy, take what falls in the pan, add cloves and red wine
6. If it does not mix, put a little boiling water with it
7. If not rich enough, make it so by browning some flour and butter together and adding it to the gravy

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019