BAKED FISH
4 Mullet or Jew-fish—1s.
2 oz. Bread Crumbs—1/2d.
1 oz. Butter—1d.
Pepper and Salt
1 teaspoonful Parsley
1 teaspoonful Sweet Herbs
1/2 lemon
2 oz. Suet—2 1/2d.
Total Cost—1 s. 4 d.
Time—30 Minutes.
Split open the fish and remove the head and backbone, wash well in cold water and dry in a cloth. Chop the parsley, herbs, and suet, and mix these together; add half the crumbs, the rind of half a lemon, and pepper and salt. Butter a baking tin, lay on a fish skin downwards. On this place a layer of seasoning, a little lemon juice, and a few pieces of butter; on this another fish with the cut part next the seasoning. Do the rest in the same way, piling one on top of another; over all put the rest of the crumbs and butter, bake in a moderate oven for half an hour. Slip into a hot dish, and serve.