To Bake Fish


A gentle oven may be used with advantage, for cooking almost every kind of fish, as we have ascertained from our own observation; but it must be subjected to a mild degree of heat only. This penetrates the flesh gradually, and converts it into wholesome succulent food; whereas, a hot oven evaporates all the juices rapidly, and renders the fish hard and dry. When small, they should be wrapped in oiled or buttered paper before they are baked; and when filleted, or left in any other form, and placed in a deep dish with or without any liquid before they are put into the oven, a buttered paper should still be laid closely upon them to keep the surface moist. Large pieces of salmon, conger eel, and other fish of considerable size are sometimes in common cookery baked like meat over potatoes pared and halved.