Having cleaned and washed it, rub all over with butter and lay in your covered baking-pan with just enough water under the grating to keep him from burning, and bake ten minutes to the pound, basting four times and freely with butter and water.

When done, transfer deftly to a heated dish and pour over him a white sauce made of a cup of cream (a pinch of soda will keep it from curdling), heated to scalding in an outer vessel of boiling water, and thickened with a great spoonful of butter rolled in corn-starch, then cooked one minute. Add a little chopped parsley to this cream sauce. Cover the dish and leave the gallant beauty for three minutes to his cream bath, before serving.

CREAMED PICKEREL. Bake as you would salmon trout.