Baked Shad.
Stuff with a dressing; rub the fish with flour, lay in a pan with a few thin slices of pork on top. Bake a medium-sized fish forty minutes; add a little hot water, butter, pepper, and salt to the gravy; boil up and serve in gravy tureen. Garnish the fish with sprigs of parsley. A table spoonful anchovy sauce is a decided improvement in making the gravy.
Brochet of Smelts (French recipe).
Spread melted butter in bottom of shallow baking dish, dredge with raspings of bread, season with salt, pepper, chopped parsley, and shal lots; put in fish and pour over it a teaspoonful anchovy sauce; cover with melted butter and bread rasp ings, and bake fifteen minutes. Serve hot; arrange the fish on a napkin, heads to heads, in center of dish, or lay them all one way in rows, each overlapping the next. Garnish with quartered lemon and fried parsley.
Broiled Turbot (English recipe).
Soak the fish in salted water to take off slime; do not cut off fins; make an incision down the middle of the back to prevent skin on the other side from cracking; rub it with lem on and lay in a kettle of cold water; let it boil slowly; when done, drain, and lay on hot napkin; rub a little lobster coral through a sieve, spitinkle it over fisb, garnish with sprigs of parsley and sliced lemon. Serve with iobster or shrimp sauce, or plain drawn butter.
Baked Whitefish (Point Shirley style).
Split the fish and lay open with the meat side up. Season with salt and pepper, and place in a baking pan on a bed of chopped salt pork. Bake in a quick oven, brushing it over with beaten egg and milk while cooking. Just before sending to the table, cover with crisp brown crumbs, made by frying grated bread crumbs in but ter. Serve with oyster sauce.
Crimped Fish.
Cut uncooked fish into long strips, roll them around the finger, and fas ten each roll with a wooden toothpick. Put into boiling salted water with 2 tablespoonfuls vinegar, and boil fif teen minutes. Drain, arrange on platter, and serve hot with oyster or lobster sauce poured into cavities.
Codfish Soused in Oyster Sauce.
Boil 3 slices fish; drain and dress upon a dish; blanch 3 dozen oysters by putting them into a stewpan with their juice; move them around occa sionally, but do not let them boil. As soon as they become firm, place a sieve over a basin, pour in the oys ters, beard and throw them into their liquor. Put them into a stewpan. When boiling, add 2 cloves, blade mace, 6 peppercorns and 0 ounces butter, to which you have added a ta blespoonful flour. Stir, season with salt, cayenne pepper, and essence of anchovies. Add a gill of cream, and pour the sauce over it.
To Roast Sturgeon.
Take the tail part, skin and bone it; fill the part where the bone comes from with stuffing, as for a fillet of veal; put buttered paper around it, and tie up like a fillet of veal. Roast, and serve with melted butter.
Flounders Souchet (French recipe).
Take 4 or 6 flounders, trim and cut in halves; put I pint water in a saute pan with a little scraped horse radish, pepper, salt, and sprigs of parsley; place over the fire, boil a minute, then add the flounders, stew ten minutes; take them out and place in a dish, reduce the liquor they were stewed in, pour over and serve.
Hampton Court Perch (English rec ipe).
Clean the fish, dry well, and make an incision upon each side with a knife. Put 2 tablespoonfuls butter in a saute pan over a slow fire, lay in the fish, season with salt, and saute gently. When done, serve with the following sauce: Put 6 spoonfuls melted butter in a stevvpan with a lit tle salt and the juice of a lemon; when boiling, stir in the yolk of an egg mixed with tablespoonful cream. AsId small pieces of lemon rind and shredded parsley to the sauce, pour it over the fish, and serve.
Baked Shad Roe.
Skin two large roes, sprinkle with salt, and stand half an hour. In the bottom of u. baking pan put u. layer of fine bread crumbs mixed with a chopped onion, chopped parsley, 6 chopped mushrooms, melted butter, and a little lemon juice. Lay the roes on the crumbs, sprinkle with more crumbs seasoned and dressed like those in the pan. Over all pour a cupful white stock. Bake half an hour, drain off the liquid, sprinkle the roes with bread crumbs moistened with melted butter, put back in the oven for fifteen minutes to finish 6 cooking and brown. Thicken the liq uid that was poured off with flour blended with melted butter, and pour over the roes.
Broiled Brook Trout.
Wash and clean the fish, split and remove the backbonc. Put a thin strip of bacon in each fish where the back bone was, fold the fish together, brush with melted butter, and broil over a clear fire. Garnish with fried parsley.
Fish Dressing.
Either of the following recipes may be used to prepare a stuffing for any fish: 2 cupfuls bread or cracker crumbs, 1 cupful mashed potatoes, 1 well-beaten egg, 2 tablespoonfuls but ter, teaspoonful sage and savory, or a little thyme, and 1 dozen chopped clams or oysters; moisten with milk, salt, and pepper to taste.
For a plainer dressing, use 1 pint bread crumbs, 2 tablespoonfuls melt ed butter, 1 raw egg, pepper, salt, and 1 tablespoonful celery seed.