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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.
BAKED PICKEREL WITH OYSTER SAUCE
Lay the fish in a buttered baking-pan, spread with butter, season
with salt and pepper and dredge with flour. Bake in a hot oven,
basting with a cupful of hot water to which a tablespoonful of
butter and the juice of a lemon have been added. Serve with Oyster
Sauce.
BAKED PICKEREL WITH EGG SAUCE
Put the prepared fish in a buttered baking-pan, and bake slowly,
basting with melted butter and hot water. Serve with Egg Sauce.
STUFFED PICKEREL
Prepare, clean, and split the fish. Remove the backbone and stuff
with crumbs, seasoned with salt, pepper, sweet herbs, and melted
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butter. Mix with a beaten egg, stuff the fish, sew up, and bake,
basting with melted butter as required.
PICKEREL A LA BABETTE
Butter a kettle and cover the bottom with sliced celery and onion.
Lay the prepared and cleaned fish upon it, add a bunch of parsley
and a tablespoonful of butter.
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