Baked Pickerel
A historical recipe from How to Cook Fish, by Myrtle Reed.
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A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Pastry brush