Baked Pickerel with Oyster Sauce

Ingredients

• a pickerel
• dredge with salt
• dredge with pepper
• spread with soft butter
• dredge with flour
• a half-pint of medium-sized oysters
• enough milk to make a generous pint of sauce
• one rounded tablespoonful of butter
• one rounded tablespoonful of corn-starch
• one-half a cup of cream

Method

1. 1

   Scale, clean, and wipe the fish.

2. 2

   Lay it on a buttered pan, season, and bake for forty minutes.

3. 3

   For the sauce, parboil oysters, drain, and mix with milk.

4. 4

   Cook butter and corn-starch, then stir in milk mixture.

5. 5

   Add cream and oysters, season, and serve hot.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 55. The excerpt below is the record exactly as published.

BAKED PICKEREL WITH OYSTER SAUCE. Scale, clean and wipe the fish leaving on the head and tail. Lay it on ai^ buttered pan, dredge with salt and pepper, spread with soft butter and dredge with flour. Put in a hot oven, and when the flour begins to brown, baste with butter and water. Bake forty minutes, and serve with oyster sauce. Oyster Sauce. — Parboil a half-pint of medium-sized oysters, drain off the liquor and add enough milk to make a generous pint of sauce. Cook one rounded tablespoonful each of butter and corn-starch in a saucepan and when well mixed stir in milk mixture. When smooth add one-half a cup of cream

Cook this with the app: pantry check, scaling, and the assistant.