Baked Bluefish.
This recipe will answer for all sorts of fish. Have the fish opened at the gills, and the intestines drawn out through the opening. Make a stuffing of pint bread crumbs, a tablespoon ful melted butter, a teaspoonful salt, and a dash pepper. Mix the ingre dients, fill the fish, and sew the head down firmly. If you use pork, cut the fish into gashes two inches apart and all the way across on one side down to the bone; fill the gashes with larding pork, dust the fish thickly with bread crumbs, baste it with a little melted butter, put cupful wa ter in the pan, and bake in a quick oven about an hour, basting fre quently. Dish the fish carefully, gar nish with parsley and lemon, and serve with brown or tomato sauce, Mns. Roam.
Bluefish Baked with Tomato Sauce.
Prepare a fish of about 4 pounds, put in a buttered pan, cover with to mato pulp, sprinkle liberally with bread crumbs, and dot with bits of butter. Place in oven forty Minutes, until the flesh begins to separate from the back bone.
Cod Steaks la Cardinal (French recipe).
Cut 3 pounds fresh cod into slices an inch thick; sprinkle with salt, pep per, and lemon juice, fasten each slice with a toothpick to give it a neat shape. Brush the fish with warmed butter, lay it on the bottom of a large saucepan, pour over it a cupful white stock, and cover closely, first with buttered paper, then with the pan lid. Simmer gently for twenty to twenty-five minutes, take skewers and arrange the fish neatly on a hot dish; pour over it tomato sauce, flavored with essence of an chovy; garnish round the edge with sprigs of fresh parsley and slices of lemon.
Fillets of Flounder a la Normandy.
Prepare the fillets and lay in a but tered baking pan, season with salt and pepper, dredge with flour, mois ten with brown stock, adding a tea spoonful lemon juice; lay the fillets on serving dish, and pour over them Normandy sauce, garnish with slices of lemon.
Baked Haddock.
Stuff with a dressing, baste the fish with butter, put a cupful water into the pan, and bake in a moderate oven one hour, basting often; just before taking up, sprinkle a tablespoonful cracker crumbs over the fish and let it remain in the oven long enough to brown delicately. Put the fish on a
warm platter, add water and thicken ing to the gravy, serve in a gravy tu reen, garnish with parsley and sliced lemon.
Fish Timbales.
pound halibut or other white fish, Whites 5 eggs, 1 teaspoonful salt, 1 cupful soft bread crumbs, cupful milk, 6 tablespoonfuls cream, 1 saltspoonful white pepper.
Put the uncooked fish through the meat chopper. Boil together, until you have a smooth paste, the milk and bread crumbs. When cold, add it gradually to the fish and press through a sieve; add the cream, salt, and pepper, and fold in carefully the well - beaten whites of the eggs. Grease small timbale molds with but ter, and line the bottoms with paper; garnish with chopped truffle, mush rooms, or green peas, or they may be used plain. Fill in the mixture; stand in a baking pan half filled with boiling water; cover the top with greased paper, and bake in a moder ate oven twenty minutes. Serve with lobster, shrimp, or oyster crab sauce. —Mits. Roam Baked Halibut.
Take a square piece of fish, weigh ing 5 pounds, wash, wipe dry, and place in the dripping pan with a few thin slices of salt pork on top. Bake one hour; baste with melted butter and water. Stir into the gravy 1 ta blespoonful Worcestershire Sauce, juice of 1 lemon, seasoning to taste, and thicken. Serve the gravy sepa rately; garnish with slices of hard boiled eggs.
Baked Smelts.
Dip in beaten egg, roll in cracker crumbs, season with salt, pepper, and a little nutmeg, lay on a sheet of but tered paper in a buttered baking pan, put a piece of butter on each fish and bake delicately brown; serve on a hot dish, garnished with slices of lemon and parsley.
Baked Salmon Trout with Cream.
Wipe dry and lay in a pan with enough water to keep from scorching. Bake slowly an hour, basting with butter and water. Into d. cupful cream stir 3 or 4 tablespoonfuls boiling water, add 2 tablespoonfuls melted butter and a little chopped parsley; add it to the gravy from the dripping pan in which flsh was baked; lay the trout on hot platter and let the gravy boil up once, then pour over the fish; garnish with sprigs of parsley.