Baked Bonita
Contributed by Helene Noreen.
Ingredients
- 2 lbs. fish (fresh or frozen)
- 1 c. boiling water
- 1 chicken bouillon cube
- 1/4 c. butter
- 2 Tbsp. cornstarch
- 2 Tbsp. chopped onion
- 1 Tbsp. chopped parsley
- 1 tsp. prepared mustard
- 1 Tbsp. catsup
- 1/2 tsp. vinegar
- 1/2 tsp. salt and dash of pepper
- 1 Tbsp. melted butter
- 1/4 c. dry bread crumbs
Method
- Arrange fish in well greased baking pan, 7x11x1 inch is good.
- Dissolve bouillon cube in boiling water.
- Blend cornstarch into melted butter, add bouillon gradually and cook until thick and smooth, stirring constantly.
- Stir in onion, parsley, mustard, catsup, vinegar, salt and pepper.
- Pour sauce over fish.
- Combine butter and bread crumbs and sprinkle over fish.
- Bake in moderate oven, 350, for 30 – 35 minutes or until fish flakes easily. Serves 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.