How to Cook Fish

by Myrtle Reed

BAKED PICKEREL—I

Lay the cleaned fish in a baking-pan, spread with butter, season with salt and pepper, and sprinkle with flour. Bake as usual, basting with a cupful of hot water to which has been added a tablespoonful of butter and the juice of half a lemon. Serve with any preferred sauce.

BAKED PICKEREL—II

Clean the fish, remove the backbone, and soak for an hour in a marinade of oil and lemon-juice. Cover the bottom of a baking-dish with thin slices of salt pork, lay the fish upon the pork, rub the fish with butter, cover and bake for forty minutes. Serve with Hollandaise or Tartar Sauce.