BAKED WHITEFISH--I
Clean and split a large fish, remove the bone, and put in a buttered
baking-pan skin-side down. Season with salt, cayenne, and lemon-juice,
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sprinkle with crumbs, dot with butter, and bake. Serve with any
preferred sauce.
BAKED WHITEFISH--II
Make a stuffing of one and one-half cupfuls of dry bread-crumbs,
seasoning with salt and pepper. Add a heaping tablespoonful of
butter and one egg well-beaten. Stuff the fish and sew it up. Put
in a buttered baking-pan, pour in one cupful of vinegar, and bake
until done, basting with butter and hot water. Take up the fish
and thicken the gravy with two tablespoonfuls of flour browned
in butter and rubbed smooth with a little cold water.
BAKED WHITE FISH--III
Dip the fillets of whitefish in beaten egg, then in crumbs, then in
egg, then in crumbs, and lastly in beaten egg. Bake in a buttered
dripping-pan for twenty-five minutes and serve with Cream Sauce.
BAKED FILLETS OF WHITEFISH
Cut a large cleaned whitefish into fillets, removing as much as
possible of the bone. Season with salt and pepper, dip into beaten
egg, then in crumbs, then in beaten egg, then in crumbs, and lastly
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in beaten egg. Bake in a thickly buttered baking-dish, drain on
brown paper, garnish with fried parsley, and serve with Parsley
Sauce.
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