Note 236 — INDEX
Reading edition
No. 236. Pickerel Baked.—Score back and thick parts of sides, baste well with flour, butter, pepper and salt, sprinkle lightly with lemon juice and lay in dripping pan with two tablespoons of water, baste occasionally, adding more water if needed; bake from thirty to fifty minutes, according to size. Make a drawn butter sauce based on the fish gravy, add a pinch of cayenne, pour over fish and serve.