Cream Pickerel
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Cream Pickerel.
Reserve your largest pickerel - those over three pounds in weight - for baking, and proceed with them as with baked salmon-trout - cream-gravy and all. If you cannot afford cream substitute rich milk, and thicken with rice or wheat flour. The fish are better cooked in this way than any other.
-----------
Cream Pickerel.
Reserve your largest pickerel - those over three pounds in weight - for baking, and proceed with them as with baked salmon-trout - cream-gravy and all. If you cannot afford cream substitute rich milk, and thicken with rice or wheat flour. The fish are better cooked in this way than any other.
