BAKED BREAM AND EGG SAUCE
1/2 pint White Sauce--2 1/2d.
Parsley, Lemon Juice--1/2d.
Wash the bream, rub some dripping on to a baking sheet, lay on it the
fish, squeeze over a few drops of lemon juice; cover with a piece of
paper well rubbed with dripping, and bake in a moderate oven for about
twenty minutes or longer, if the fish is large. Remove the skin and
fins, and put them on the dish; pour over the white sauce, which should
be just thick enough to coat the fish. Chop the parsley finely, and
boil the egg hard, cut it in half, and either chop the yolk or rub it
through a sieve, and chop the white. Arrange these in alternate rows
all over the fish, and garnish with a few lemon slices.