Heart to Hearth Cookery

Tied tail to mouth

This is an interesting late eighteenth-early nineteenth receipt for baking a fish.  It is in a manuscript receipt book so the exact date is not precise.  The receipt calls to gutt the fish at the Gills, stuff it with Bread and Herbs, and season the outside with cayenne. Then turn the tail into the mouth and lay it on sticks in your bake pan.  I found that the sticks made it easy for the fish to be removed from the bottom of the bake kettle.