Baked Pickerel
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 10. The excerpt below is the record exactly as published.
Baked Pickerel. — Clean the fish carefully and lay on a rack in a dripping pan; dredge with a teaspoonful of salt, several dashes of pepper, and a little flour. Bake carefully, basting every 10 minutes until well done, with hot water to which a tablespoonful of butler has been added. Make the sauce with half a cup of cream and half a cup of the basting liquid in which the fish was cooked ; thicken with a teaspoonful of butter and a tablespoonful of flour; let the sauce boil up once, then add a ta- blespoonful of chopped parsley
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