SMALL FRESH FISH BAKED IN A CRUST
(Mrs. Lincoln's Boston Cook Book, 1884)
Clean the fish, and wipe dry. Cut gashes one inch apart on each side; sprinkle with salt and pepper.
Make a rich biscuit crust with baking-powder, or make a pastry crust; roll it out half an inch thick; wrap the fish in the crust, pinch the edges together, and bake about half an hour. Serve with egg sauce.