A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
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A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885).
Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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Choose any of the many dressings in this book.
Take either plain bread stuffing, veal stuffing, or force-meat;
fill the fish and sew it up;
put a teacup of water in the baking pan, with a spoonful of butter and bake, according to the size of the fish, from thirty minutes to an hour.
United States
