Larded Fish

• For this a whole fish is required—either a small turbot, brill, cod, etc.—a slice of larding bacon
• 3 or 4 onions, salt and pepper, a g

Cut the larding fat into very thin inch lengths, and lard one side of the fish neatly with a larding needle. Lay the fish in a buttered tin, on sliced onions, dot with butter, season with salt and pepper and cook slowly in a moderate oven, basting frequently.

When done lay the fish on a dish with the larded side uppermost, and either garnish the dish with the cooked veg