Miss Leslie's New Cookery Book

the pan, and perhaps stick there and burn. Also, if there is not fat enough, the fish will absorb the whole of what there is, and become dark-colored and greasy. BAKED FISH.--This is a dish for company. You may bake in the same manner a shad, a fresh codfish, a sheep's head, a white fish, or a blue fish, or a pair of large black fish. Trout also are considered fish for baking. Cut off the head, and split the fish nearly down to the tail. For a stuffing, cut two slices of nice light wheat bread, of shape and size to fit easily into the inside of the fish, and spread them thickly with very new fresh butter. Season them with cayenne and powdered mace, and moisten them with port wine or sherry. Add the juice and yellow rind of a lemon, grated; and sufficient powdered white sugar to take off the extreme acid of the last. Fill the body of the fish with this stuffing, kept in by tying round the fish, carefully, a white cotton cord, or tape, so as to confine it in several places. Lay bits of fresh butter over the outside, at equal distances. Place the fish on a trivet, in a bake pan, and pour round it a pint of wine and water mixed. Baste it with this frequently while baking. It will require at least an hour in a quick oven. If the basting does not leave sufficient gravy, add half a pint more of wine mixed with a little hot water. When you have taken up the fish, keep it hot while you are finishing the gravy, which you should thicken and enrich by stirring in smoothly a piece of butter mixed slightly into a paste with flour, and seasoned with grated nutmeg. Serve up the gravy in a sauce-boat, and lay slices of lemon along the back of the fish, having, of course, removed the string that was wound around it to confine the stuffing. Send to table with the baked fish, a dish of potatos mashed with milk and