MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fish Baked In Clay
Categories: Camping, Fish, Seafood
Yield: 1 Batch

1 Fish
Clay

Rub a fish in soft clay; let it stand a little, then roll it in clay
until it is completely covered. Dry. Bury in hot coals and ashes for
an hour. Rake out and crack the clay. Remove skin. Dust with salt.
Eat with baked potato.

Recipe by Alice M. Child

Recipe FROM: <https://archive.org/details/
1928-alice-child-camp-cookery>

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Ben Collver wrote to All <=-

Title: Fish Baked In Clay

That recipe made me think of this (I have a couple of Romertopf clay bakers):

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Clay Pot Honey-Lemon Chicken
Categories: Chicken, Main dish, Seandennis, Clay pot
Yield: 4 Servings

1 3 1/2-pound fryer chicken
1/4 c Plus 2 tablespoons fresh
Lemon juice (reserve lemon
Shell)
1 3/4 ts Salt
1/2 ts Freshly ground black pepper
1 tb Melted butter plus 4
Tablespoons softened at room
Temperature
2/3 c Honey
1 1/2 tb Soy sauce
4 tb All-purpose flour

Prepare a clay roaster by soaking in cold water for 15 minutes.

Wash the chicken well inside and out under cool running water. Pat
dry with paper towels. Rub chicken all over with 2 tablespoons of the
lemon juice and season evenly on all sides with the salt and pepper.
Place the reserved lemon shell inside the chicken cavity. Place the
chicken inside the prepared clay roaster and brush with the melted
butter. Cover the roaster and transfer to a cold oven. Set the oven
temperature to 400 degrees F and cook for 45 minutes.

Combine the remaining 1/4 cup of lemon juice, honey, and soy sauce in
a small saucepan and cook over medium heat until heated through. In a
small bowl, make a paste from the remaining 4 tablespoons of butter
and the flour. Whisk the butter-flour mixture into the melted
honey-lemon-butter mixture. Continue to cook until the sauce has
thickened slightly. Remove the clay cooker from the oven and pour the
honey-butter mixture all over the chicken, making sure to evenly
cover the breast and any exposed areas.

Cover the roaster and return the chicken to the oven for 45 minutes,
or until it is cooked through and very tender. Transfer the chicken
to a platter or carving board, cut into pieces and serve immediately.
Transfer the sauce to a gravy boat for serving, or spoon some of the
sauce over each piece of chicken.

Serving suggestion: orzo, rice pilaf, or cooked white rice.

Recipe courtesy of Emeril Lagasse, 2004

From:
http://www.foodnetwork.com/recipes/emeril-lagasse/clay-pot-honey-lemon
chicken-recipe.html

MM'd by Sean Dennis on 18 January 2017.

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-- Sean

... Navaglancing - Trying to find a good radio station while driving.

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Re: Re: Fish Baked In Clay
By: Sean Dennis to Ben Collver on Sat Aug 01 2026 06:12 pm

Title: Fish Baked In Clay

That recipe made me think of this (I have a couple of Romertopf clay bakers):

Title: Clay Pot Honey-Lemon Chicken

Nice...

I like to think the crockpot has a lineage going back to cookng with
hot rocks. Here's what i'm cooking today:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barbecue Braised Oxtail With Red Chili Beans
Categories: Beef, Beans, Stews, Chiles, Condiments
Yield: 6 Servings

6 lb Oxtails; trimmed
Seasoned flour; for dredging
6 tb Vegetables oil
3 c Onion; finely chopped
3 cl Garlic; minced
1 tb Ginger root; peeled, grated
2/3 c Light brown sugar; packed
1 1/2 c Ketchup
3 tb Dijon-style mustard
1 c Cider vinegar
1/4 c Worcestershire sauce
1/4 c Lemon juice
Tabasco; to taste
Cayenne; to taste
28 oz Italian tomatoes;
- drained, chopped,
- reserving juice
1 lb Dried small red chili beans;
- soaked overnight, drained
Scallion greens; chopped

Dredge the oxtails in the flour, shaking off the excess. In a heavy
kettle heat 4 tb oil over moderately high heat until it is hot but
not smoking and in it brown the oxtails in batches, transferring
them with a slotted spoon as they are browned to a plate. To the
kettle add the remaining 2 tb oil, in it cook the onion, garlic,
and ginger over moderately low heat, stirring, until the onion is
softened, and stir in the brown sugar, ketchup, mustard, vinegar,
Worcestershire sauce, lemon juice, Tabasco, cayenne, tomatoes with
the reserved juice, and salt & pepper to taste. Simmer the sauce,
stirring occasionally, for 5 minutes, add the oxtails, and simmer
the mixture, covered, stirring occasionally, for 2-1/2 hours.

While the oxtails are cooking, in a large saucepan combine the
beans with enough cold water to cover them by 2", bring the liquid
to a boil, and simmer the beans, covered, for 1 hour, or until they
are tender. Drain the beans well and stir them into the oxtail
mixture. Simmer the mixture, uncovered, stirring occasionally, for
30 minutes to 1 hour, or until the meat is very tender, and serve
it sprinkle with the scallion greens.

Recipe FROM: Gourmet Magazine, Mar 1991

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