Evening Republican, Volume 14, Number 193, Rensselaer, Jasper County, 15 August 1910 — Baked Fish. [ARTICLE]

Baked Fish.

An excellent way of preparing fish and one which you will use often after having once tried is to bake the fish tn salt. Take any large fish, as shad, whitefish, etc. After removing scales and drawing, wipe thoroughly and lay back into shape. Line the bottom of a dripping pan with coarse barrel salt, which can be obtained from your butcher if the grocer does not have it, and lay the fish in this without seasoning. Now pour salt over the fish until it Is completely covered, patting it into shape with the hands. Put into a hot oven and bake from 40 to 50 minutes, according to the size of the fish. The salt will cake and can readily be broken away, the skin of the fish coming off with it. As a seasoning prepare a white sauce by meltsaucepan a generous tablespoonful of butter, rubbing into it a tablespoonful of flour and adding gradually a large cupful of rich milk, stirring to keep smooth. Salt and pepper. Baked*Fish With Lemon Sauce. Choose about a three-pound fish wash, bone, and fill with dressing made of one-half cupful of bread crumbs, one-half cupful of hot water, one teaspooonful of diced onion, one tablespoonful of butter, and one-fourth teaspoonful of salt. Rub the fish with salt and bread crumbs, bake 35 minutes, basting three times with one tablespoonful of butter in one cupful of hot water. Lemon sauce: Two-thirds cupful of butter, yolks of two eggs, one-fourth cupful of lemon juice, one-fourth cupful of hot water, one-fourth teaspoonful of salt Cook one-third of the butter, the water, the lemon juice, eggs, and salt in a double boiler; stirring constantly until it becomes a light, thick cream; remove from fire, add the rest of the butter, and stir well. Serve fish on a platter; garnish with slices of lemon and parsley; sauce to each person.