Recipe: Baked White Fish

Thoroughly clean the FISH; cut off the head or not, as preferred; cut out the backbone from the head to within two inches of the tail, and stuff with the following: Soak stale bread in water, squeeze dry; cut in pieces a large onion, fry in butter, chop fine; add the bread, two ounces of butter, salt, pepper and a little parsley or sage; heat through, and when taken off the fire, add the yolks of two well-beaten ]eggs; stuff the FISH rather full, sew up with fine twine, and wrap with several coils of white tape. Rub the FISH over slightly with butter; just cover the bottom of a baking pan with hot water, and place the FISH in it, standing back upward, and bent in the form of an S. Serve with the following Dressing: Reduce the yolks of two hard-boiled eggs to a smooth paste with two tablespoonfuls good SALAD oil; stir in half a teaspoon English mustard, and add pepper and vinegar to taste.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)