Baked Fresh Mackerel with Oyster Dressing Recipe ingredients

To prepare this Baked Fresh Mackerel with Oyster Dressing Recipe, first scrape and clean the fish; make an opening in the side and remove the entrails, cut off the head and tail. Wash well in cold water and fill the opening with a dressing made of 1 dozen oysters, chopped, and 1 teacupful of bread crumbs, the chopped yolks of 2 hard-boiled eggs. Season with a half teaspoonful of onion juice, a tablespoonful of butter, a little minced parsley, salt, and pepper. Add the yolk of 1 raw egg, mix well together, and fill the fish. Sew up the opening or skewer it together, with small skewers or modern toothpicks.

Lay the fish on a well-buttered baking sheet, put it in the dripping-pan, and dredge with flour, and pour around it a cupful of boiling water and the sauce of stock. Baste often with melted butter and the drippings. Bake in a hot oven, and when done slide, without breaking, on the hot platter and make a brown sauce with the liquor in the pan, adding sufficient boiling water, 2 tablespoonfuls of tomato catsup, a teaspoonful of Worcestershire sauce, and more salt and pepper if necessary.

Red snapper and other medium firm fish may be baked in the same way