How to Cook Fish

by Myrtle Reed

BAKED BLACKFISH—I

Put two cleaned blackfish into a buttered baking-pan with one cupful of Port wine and two cupfuls of water. Add salt, white and red pepper, grated nutmeg, minced parsley, and sweet herbs to season. Dot the fish with butter, cover with buttered paper, and bake for forty-five minutes, basting as required. Take out the fish, strain the sauce, and put it into a saucepan with two cupfuls of stock. Thicken with two tablespoonfuls of butter blended with an equal quantity of flour, and boil for ten minutes. Skim, add two tablespoonfuls each of butter and anchovy paste, and lemon-juice to taste. Reheat, pour over the fish, and serve.