Baked Fish
Nearly all varieties of fish may be baked, although those weighing from one to three pounds are more often chosen for this method of cooking. The fish should be scaled and cleaned, the head and tail may be left on, if desired, the fins should be removed, and the fish should be stuffed rather sparingly, as otherwise the dressing will swell and break it open. The skin along the back should be gashed, so it will not break open in cooking. The fish should then be placed upon a strip of cloth, laid in the bottom of a baking-pan, and is used to facilitate the removal of the fish. Brush the latter well with Snowdrift, dust it with salt and pepper, and bake in a hot oven, 375 degrees F., allowing fifteen minutes to the pound. When the fish has browned slightly, pour a little hot water into the bottom of the pan to prevent sticking. Serve plain, or with Tomato, Hollandaise, Horseradish Hollandaise, Russian Hollandaise, Savory Egg, or Cream or White Sauce No. 2.
Small fish, like Brook Trout or Smelts, may be baked, if desired. In this case, not more than ten minutes should be allowed for the cookery.