Sel Kirk Wh ite Fis b
Scele + wash the fish: Renove the head

and mS - do noT sKin lov vemove bones. Cut
ish im hal -WYsa Pp in Parchment acev to-
ether wi /2 ¢. of celev lea es and
ls, tsp. .: 33/T I
Covev with beilin wafev- Bo: | — LO Wess.
When cooked, S eae sKin and bones.
Sevve with drawn botteyv.

Drawn Butter Heat ‘/f pound op bettev
ovev low heaf é- is = thigh e v»ti|/
Mixture is qeide brown and appeevs + Saas @

Baked Maniloba FieKevel.

Fish may be bated with on without hes

and tail- ae
: Spvinitle the cleaned fish with salt inside

and img Stu ft the fish lleose | , leavin yoow
for the dvessing to expond. Festen wilt
tooth picks and lace with, viviny » ov —
with needle ard thread.

| desiv ed bacon ma ia avai e in the
baking ‘ocdibe, aud the frsh faced on it per ba k-
ng.

Bake in 3 yas © oven or ¥ ¥ wm mules ot
venti! tender. Remove ei vil vom the on,
take we, fasteners v$ed te setvuve dvessing in
the ish.

Serve whale on @ het
and lemon meas ee

2H) Virb Sake.
HO Raph Chanch

‘aan with parsley

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