(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.
RECIPES SUITABLE FOR ANY TYPE OF FISH:
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
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