Split the fish, after cleaning, down the back and take out the backbone. Put some good, clear drippings to get hot in a baking pan. Wipe the fish, dip it in beaten egg, then dip it in flour and then in egg again, lay it in the pan of fat and bake it carefully at moderate heat-per haps with the oven door open - for about twenty minutes. Baste the exposed surface with the fat. Fish looks extremely rich cooked this way, yellow-brown and semi-transparent, if not allowed to get too hot while baking; yet the fat must be hissing hot when the fish is put in. Serve tomato sauce at the side. Garnish the fish with fried parsley.

Cost of material - fish 2 lbs. 25, 2 eggs 4, seasonings and frying fat 3, sauce 3; 35 cents tor 8 orders or 4 to 5c per plate.

Note - Whitefish does not lose much weight in cooking, and for the above method it is best if in thin and broad pieces - it takes less raw weight for a given number than most other kinds.

838 - Flounder A'La Italienne

The flounder is a flat fish about same size as the sole, common and quite cheap in the seaports.

Cut in pieces across the fish and remove the dark skin; cook it the same as at No. 184. Serve with brown Italian sauce and a potato croquette in the same plate.