Dinner
Baked pickerel
Marion Harland’s original method for Baked pickerel, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Choose a large fine one for this purpose.
- Lay it on the grating of your bakepan, dredge with salt and pepper, butter well and dredge with flour.
- Put into a hot oven, and when the flour begins to brown, baste with butter, water and lemon juice.
- Cook twelve minutes to the pound, remove, and serve with oyster sauce.
Historical transcription
Source method
- 1
Clean and wash the fish. Choose a large fine one for this purpose. Lay it on the grating of your bakepan, dredge with salt and pepper, butter well and dredge with flour. Put into a hot oven, and when the flour begins to brown, baste with butter, water and lemon juice. Cook twelve minutes to the pound, remove, and serve with oyster sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.