How to Cook Fish

by Myrtle Reed

BAKED SHAD—III

Stuff a fish with seasoned crumbs made smooth with melted butter. Season the fish with salt and pepper and cover with thin slices of breakfast bacon. Bake until well done, basting with melted butter and hot water. Add a teaspoonful each of lemon-juice and anchovy essence to the gravy remaining in the pan and thicken with flour browned in butter. Serve the sauce separately.

BAKED SHAD—IV

Stuff a large fish with seasoned crumbs, adding chopped onion and melted butter to taste. Sew up the fish and put into a buttered baking-pan with a cupful of salted boiling water and two tablespoonfuls of butter. Dredge with flour, and bake, basting with the drippings. Take up the fish carefully and thicken the gravy with two tablespoonfuls of flour browned in butter and made smooth with a little cold water. Add a cupful of stock or water, the juice of a lemon, and Worcestershire Sauce and kitchen bouquet to season. Strain through a sieve and serve with the fish.