How to Cook Fish

by Myrtle Reed

BAKED FISH WITH LEMON SAUCE

Bake the fish in a pan with water and butter, taking care to add water when all in the pan has been absorbed. When the fish is done, drain off all the gravy which is in the pan, and put on the stove to boil with one cupful of white wine. Beat the yolks of four eggs with one-half cupful of sugar, stir a little wine in, add the juice of two lemons, put back on the stove to thicken, and just before serving, pour the sauce over the fish. Half the quantity of sauce can be used for a small family.