How to Cook Fish

by Myrtle Reed

BAKED WHITEFISH À LA BORDEAUX

Stuff a large whitefish with seasoned crumbs, put into a buttered baking-pan, rub with butter, dredge with seasoned flour, add one cupful of Claret, and bake. Take up the fish, strain the liquid, add a little more Claret, thicken with flour, brown in butter, season with red pepper, and serve separately.