A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Bake one and one-half hours. Make sauce by browning flour in butter and adding cream, seasoning, and capers with boiling water to make gravy consistency
Preserved exactly as written in the original source
Get a large fish weighing about five pounds
Scale, wash carefully and wipe dry
Moisten one cup bread crumbs with water, add a small onion and one-half stalk celery chopped fine, one tablespoonful butter
season with salt and pepper and cook about ten minutes
stuff fish with this mixture
rub with salt, place in dripping pan into which has been put two tablespoonsful lard and a cup of hot water
lay thin slices of salt pork on fish and bake one and one-half hours
Sauce: Brown two tablespoonsful flour in one tablespoonful butter, add one tablespoonful cream or milk, salt and pepper and six or seven capers
add boiling water until consistency of gravy and pour over fish just before serving
Modern guidance to help you succeed with this vintage recipe
Stuffing the fish with moistened breadcrumbs creates an insulating layer that keeps the delicate flesh from drying out during the long bake time. The salt pork barding releases fat gradually, continuously basting the fish while adding flavor through the Maillard reaction. Making a roux-based sauce with browned flour creates a stable emulsion that won't break when the cream is added, while the capers' acidity cuts through the richness of the fatty fish.
The bread crumb stuffing can be prepared up to 1 day ahead, cooled completely, and refrigerated in an airtight container. Bring to room temperature before stuffing the fish. The caper sauce can be made 2 hours ahead and kept warm over low heat, whisking occasionally to prevent separation.
Store leftover fish in an airtight container in the refrigerator for up to 2 days. Remove any stuffing before storing, as it will become soggy. Reheat gently in a 300°F oven covered with foil for 10-15 minutes, or enjoy cold flaked over salads. The sauce should be stored separately and may need a splash of water or milk when reheating to restore consistency.
AI-generated tips from Chef Cecil's culinary database
The bread crumb stuffing can be prepared up to 1 day ahead, cooled completely, and refrigerated in an airtight container. Bring to room temperature before stuffing the fish. The caper sauce can be made 2 hours ahead and kept warm over low heat, whisking occasionally to prevent separation.
Store leftover fish in an airtight container in the refrigerator for up to 2 days. Remove any stuffing before storing, as it will become soggy. Reheat gently in a 300°F oven covered with foil for 10-15 minutes, or enjoy cold flaked over salads. The sauce should be stored separately and may need a splash of water or milk when reheating to restore consistency.
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