Cream Pickerel.
If you cannot get pickerel, pike, or salmon-trout, use rock-fish or bass for this dish. Clean the fish, and, if large, score the back-bone in several places. Bake slowly, pouring a cup of boiling water over him at first, afterward basting often with butter and water. When done, lay upon a hot-water dish; add to the gravy in the dripping-pan a cup of milk (with a pinch of soda stirred in), and, when this heats, stir in two tablespoonfuls of butter, one teaspoonful of corn-starch, wet in water, and a little chopped parsley. Boil up once, to thicken, add pepper and salt to taste, and pour over the fish.