Baked Pickerel Recipe

Recipe for baked pickerel fish.

Carefully clean and wipe the pickerel fish, and lay in a dripping pan with enough hot water to prevent scorching. A perforated sheet of tin, fitting loosely, or several muffin rings can be used to keep it off the bottom. Lay it in a circle on its belly, head and tail touching, and tied, or as directed in note on fish; bake slowly, basting often with butter and water.

When finished, prepare a cup of sweet cream or rich milk to which a few spoons of hot water has been added; stir in 2 big spoons of melted butter and a bit of chopped parsley; heat all by setting the cup in boiling water; add the gravy from the dripping-pan, and let it boil once; place the fish in a hot plate and pour over it the sauce. Or an egg sauce may be made with drawn butter; stir in the yolk of an egg speedily, and then a teaspoon of chopped parsley. The pickerel can be stuffed or otherwise.