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Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


BAKED PICKEREL.--For a pickerel weighing from five to ten pounds a very nice way is to bake them. In cleaning, leave on the head and fins; cut open the belly just far enough to remove the entrails, and clean thoroughly. Sprinkle lightly with salt. Prepare a stuffing by taking about half a pound of stale bread and soak in water, and when soft press out the water; add a very little chopped suet, pepper, salt, a large tablespoonful of onion minced and fried, and, if preferred, a little minced parsley; cook a trifle, and after removing from the fire, add a beaten egg. After stuffing the fish, stitch it up, also bind around with a string; then place the fish in a large baking pan, first putting in the bottom of the pan a few skewers crossed to prevent the fish from burning or sticking to the pan. Bake slowly in a moderate oven, basting occasionally with egg, lard, or butter, and then with its own drippings, until it is done to a nice crisp brown, and is thoroughly cooked inside. It is not necessary to turn the fish over, and it is best not to do so. Thicken the gravy with a little flour, and if not rich enough, a little wine, catsup or made sauce can be added.
     The pickerel is caught in nearly all fresh - water lakes and large rivers, especially in the North. They are extremely voracious, and will eat almost anything they can master. By thorough sportsmen they are exceedingly disliked and are called by them "fresh - water sharks." They are caught in large numbers during the months of August and September, by trolling; a good many are also shot or speared in the spring of the year, being then found in the shallow waters or the marshes along the lake shores.

PICKLED FISH.--Spice your vinegar as for cucumbers; put the fish in it, and let them boil for a few minutes, until done without breaking; then set them away for several weeks, and the bones will be entirely destroyed.