BAKED FISH No. 1.
(Mrs. Lincoln's Boston Cook Book, 1884)
Clean, wipe, and dry the fish; rub with salt; stuff and sew.
Cut gashes two inches apart on each side. Skewer into shape of S, and put it on the fish sheet. Rub all over with soft butter, salt, and pepper. Put narrow strips of fat salt pork in the gashes. Dredge well with flour.
Put it into a hot oven without water; baste when the flour is browned, and baste often afterwards.
Remove it carefully from the fish sheet, and place it on a hot platter. Draw out the strings or skewer, wipe off all the water or fat which runs from the fish, and remove the pieces of pork.
Pour Hollandaise sauce around (not over) the fish, or serve a drawn butter sauce flavored with lemon, in a sauce-boat; and pile Saratoga potatoes lightly around the fish. Garnish the head of the fish with parsley or watercresses.
To serve the Fish. Make an incision along the backbone the entire length of the fish; then draw the fish away from the bone on each side, cutting at right angles with the bone. Raise the bone to reach the stuffing, and serve a little of the fish, stuffing, and sauce to each person. The skeleton should be left entire on the platter.