Evening Republican, Volume 17, Number 65, Rensselaer, Jasper County, 17 March 1913 — PROPER WAY TO BAKE FISH [ARTICLE]

PROPER WAY TO BAKE FISH

Srnait Cod or HaddocX, Cooked In Thia Fdshion, Will Be Appreciated by the Family or Guests.

Wash and wipe a small cod or haddock. Now,'hold in an upright position and have a , needle and String handy. Take the threaded needle and run through the head from side to side, then -in the opposite direction through the middle of the body, then reverse and put through tail, then draw up, and it will form a letter S. Tie ends of string together on under side of fish. If fish is to be stuffed it .must be done first. For stuffing, onehalf cup bread crumbs and four teaspoons melted butter, four teaspoons of finely chopped parsley or onions, two teaspoons salt and one of pepper. Add milk to moisten, put in fish and sew it up. When fish is put in the pan it is resting on its belly. Cut jjashes in back of fish about two incit es apart and Insert narrow strips of salt pork. Dredge with nour and bake often with the pork drippings. Allow tec minutes to every pound and ten minutes extra. When done remove atring/place on platter and pour over it this egg sauce; Three tablespoons flour, two of butter, and one pint boiling water, onehalf teaspoon of salt and a little pepper, and one hard boiled egg. Melt butter in saucepan, add flour and stir in boiling water slowly. Let bOil five minutes, stirring constantly. Add the egg chopped fine, and salt and pepper. Garnish with parsley.