Baked small whole fish from The Good Housekeeping Cook Book (page 259) by Dorothy B. Marsh

  • onions
  • butter
  • Show all ingredients...

  • EYB Comments

    Can substitute fresh sardines, perch, or smelts for brook trout. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Onion relish; Pickled beets; Coleslaw; Caper butter sauce; Chili mustard sauce; Hollandaise sauce: easy (basic recipe); Horse-radish cream; Lemon butter [maître d'hôtel butter]; Mushroom sauce- quick; Mustard sauce 1 (for vegetables and fish); Spanish sauce; Tartar sauce; Tomato sauce [basic recipe]; Cheese sauce; Curry sauce; Egg sauce; Parsley sauce; Shrimp or crab meat sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh sardines, perch, or smelts for brook trout. See recipe for variations.

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