How To Bake Fish
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 90 of 825.
Haddock, Stuffed And Baked
Fish may be baked whole, in large, thick slices, or in fillets. The natural dryness of white-blooded fish must be obviated as much as possible by basting. Shad, halibut, salmon, bluefish, whitefish, and bass are among those commonly baked. A fish to be served whole is usually trussed in an upright position. A fish-sheet is of great assistance in removing the fish in perfect shape to the platter. A very good sheet may be made by any tinner and sold for twenty-five cents, each, at 50 per cent, profit. Select a piece of tin smaller than the baking pan, to facilitate basting; perforate with a dozen, or more, round holes, half an inch in diameter, in alternate rows opposite each other; finish with or without a wired edge; wire handles at the ends are a necessity.