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Show FRIDAY DISHES. Baked Fish. Clean, wipe dry the fish, rub with salt, stuff and sew; rub all over with soft butter, salt and pepper; pep-per; dredge well with flour. Put into hot oven without water; baste when flour is brown and often afterward. Remove when done skewers or strings, wipe off al lfat or water and place on hot platter. Pour Hollandaise sauce around (not over) fish or serve drawn butter sauce flavored with lemon in a sauce boat and pile Saratoga chips 1 around the fish. Garnish the head of the iish with parley or water cress. . Stuffing for Fish.One cupful cracker crumbs, one saltspoonful of salt, one teaspoonful of pepper, one chopped onion (small), one teaspoonful each parsley, capers and pickle, one-quarter cupful butter. |