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Pickerel, Albert

Trim, cut off the head, split in two and remove the spinal bone of a three-pound fresh pickerel. Mix on a plate a tablespoon oil, a teaspoon salt and half teaspoon white pepper, repeatedly turn the fish in the seasoning. Arrange on a broiler and broil for six minutes on each side. Pour a brown horseradish sauce on a hot dish. Dress the fish over the same and serve.