Baked Pickerel Recipe

Instructions

1. Clean and wash a large fine pickerel.
2. Lay it on the grating of your baking-pan, sprinkle with salt and pepper, butter well, and dredge with flour.
3. Place in a hot oven, and when the flour begins to brown, baste with butter, water, and lemon juice.
4. Allow twelve minutes to each pound of fish.
5. Serve with oyster sauce.
6. Boned Baked Pickerel
7. Remove the backbone and all the other bones which you can extract without tearing the fish too much.
8. Lay in olive oil and lemon juice for an hour.
9. Place very thin slices of salt pork on the grating of the bakepan, lay the fish, skin side downward, on top of the salt pork, and wash with melted butter.
10. Cover the pan, bake forty minutes, basting it once.
11. Serve with Hollandaise sauce.