Cover with buttered baking paper, to stop the meat from drying out.

Bake in a buttered baking-pan, basting with butter melted in hot water.

Put into a buttered baking-dish, rub with butter, and bake until brown.

Or, put in a buttered baking-dish and brown in the oven.

Make a rich biscuit dough; roll out; then put on a well- buttered baking-tin.

Place in a well- buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley.

Lay in a well- buttered baking-tin and bake until a deep yellow.

Put the prepared fillets into a buttered baking-pan and squeeze lemon-juice over them.

Put a layer on the bottom of a buttered baking dish.

Spread the dough about half an inch deep on a buttered baking pan.

Place these closely together and on a buttered baking-dish until it is full.

Put into a buttered baking-dish with two small onions chopped and two bay-leaves.

Let stand for an hour and put into a buttered baking-dish.

Put into a buttered baking dish and bake about thirty minutes.

Turn into a buttered baking-dish or drop by spoonfuls on a buttered baking-sheet.

Lay them on buttered baking sheets, and put them into a moderate oven.