Lay the fish on this; pour a cup of boiling water into the pan, and bake in a hot oven for one hour, basting it very often that the skin may not crack; and, at the end of half an hour, dredging again with flour, repeating this every ten minutes till the fish is done.

If the water dries away, add enough to preserve the original quantity.

When the fish is done, slide it carefully from the tin sheet on to a hot platter.

Set the baking-pan on top of the stove.

Mix a teaspoonful of flour with quarter of a cup of cold water, and stir into the boiling gravy.