Sprinkle with salt and pepper, and
serve hot.
[Illustration: FIG. 18]
43. BAKED FISH.--Good-sized fish, that is, fish weighing 4 or 5 pounds,
are usually baked. When prepared by this method, fish are very
satisfactory if they are spread out on a pan, flesh side up, and baked
in a very hot oven with sufficient fat to flavor them well. A fish of
large size, however, is especially delicious if its cavity is filled
with a stuffing before it is baked.
When a fish is to be stuffed, any desired stuffing is prepared and then
filled into the fish in the manner shown in Fig. 18. With the cavity
well filled, the edges of the fish are drawn together over the stuffing
and sewed with a coarse needle and thread, as Fig. 19 shows.
Whether the fish is stuffed or not, the same principles apply in its
baking as apply in the roasting of meat; that is, the heat of a quick,
hot oven sears the flesh, keeps in the juices, and prevents the loss of
flavor, while that of a slow oven causes the loss of much of the flavor
and moisture and produces a less tender dish.
[Illustration: FIG. 19]
44. Often, in the baking of fish, it is necessary to add fat. This may
be done by putting fat of some kind into the pan with the fish, by
spreading strips of bacon over the fish, or by larding it. In the dry
varieties of fish, larding, which is illustrated in Fig.
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