Читать книгу How to Cook Fish - Reed Myrtle - Страница 135

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Rub the inside of the fish with salt, sprinkle the outside with pepper and salt, cover with sliced onion and salt pork. Dredge with flour and put into the baking-pan with sufficient boiling water to keep from burning. Baste frequently while cooking, remove the pork and onion, thicken the sauce with a tablespoonful each of butter and flour blended and mixed with a little tomato catsup. Pour the hot sauce over the fish and serve.