How to Cook Fish Part 10

Clean and split down the back, season with salt and pepper, and broil according to directions previously given. Sprinkle with minced parsley and lemon-juice and pour over a little melted b.u.t.ter. Serve with a border of mashed potatoes.

PAN-BROILED BLUEFISH

Lay the fish flesh side down in a well greased, very hot pan. Turn with a pancake-turner.

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BROILED BLUEFISH AU BEURRE-NOIR

Broil a bluefish according to directions previously given. Mix together one tablespoonful each of vinegar and minced parsley, one teaspoonful of lemon-juice, and salt and pepper to season.

Put two tablespoonfuls of b.u.t.ter into a frying-pan and when it browns add the other ingredients. Bring to the boil and pour it over the broiled fish.

BROILED BLUEFISH WITH MUSTARD SAUCE

Broil a bluefish according to directions previously given, and sprinkle with lemon-juice. Pour over a Cream Sauce to which prepared mustard has been added.

MATELOTE OF BLUEFISH

Prepare according to directions given for Matelote of Blackfish, using white wine instead of Claret.

STUFFED BLUEFISH--I

Prepare according to directions given for Stuffed Sea-Ba.s.s.

STUFFED BLUEFISH--II

Sc.r.a.pe, clean, and dry a large bluefish.

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Chop three onions fine and fry in b.u.t.ter. Add enough mashed potatoes to make the required quant.i.ty of stuffing, and season with salt, pepper, minced parsley, and melted b.u.t.ter. Fill the fish and sew up. Rub with melted b.u.t.ter, put a little hot water into the pan, and bake for thirty minutes, basting as required. Garnish with lemon and parsley.

ESCALLOPED BLUEFISH

Flake cold cooked bluefish and mix it with an equal quant.i.ty of mashed potatoes. Fill b.u.t.tered sh.e.l.ls, sprinkle with grated cheese, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

FILLETS OF BLUEFISH a LA DUXELLES

Skin, bone, and fillet a bluefish. Season with salt and pepper, and cook with melted b.u.t.ter and lemon-juice until firm. Take from the fire and cool. Prepare a Duxelles Sauce, boil down until thick, and cook the fish with it. Dip in crumbs, then in beaten egg, then in crumbs, and fry in deep fat. Serve with the diluted sauce poured around the fish.

FILLETS OF BLUEFISH WITH ANCHOVY SAUCE

Prepare the fish according to directions [Page 76]

given in the preceding recipe, cooking with white wine as well as lemon-juice. Prepare a Cream Sauce, and add to it two tablespoonfuls each of b.u.t.ter and anchovy paste. Pour over the fish and serve.

BLUEFISH a L'ICARIENNE

Scale and score a two-pound bluefish, and put in a b.u.t.tered baking-dish with three tablespoonfuls each of mushroom liquor and white wine, and salt and pepper to season. Cover with a b.u.t.tered paper and bake for fifteen minutes. Take out the fish and add to the sauce three tablespoonfuls of stewed and strained tomatoes and one tablespoonful of chopped, cooked, smoked beef tongue. Bring to the boil, pour over the fish, and serve.

BLUEFISH a LA VENETIENNE

Prepare according to directions for Baked Bluefish a la Italienne, adding to it a chopped tomato and six whole mushrooms. Sprinkle with crumbs, dot with b.u.t.ter, brown in the oven, and sprinkle with minced parsley.

FRIED FILLETS OF BLUEFISH

Cut the fish into fillets and soak for half an hour in olive-oil and lemon-juice. Dip in crumbs, then in beaten egg, then in seasoned [Page 77]

cracker crumbs, and set into a cold place for an hour. Fry in deep fat and serve with Tartar Sauce.

FRIED BLUEFISH

Clean the fish, season with salt and pepper, dredge with flour and fry in plenty of hot lard. Drain on brown paper and garnish with parsley.

STEAMED BLUEFISH

Season the fish with salt and pepper and pour over it a cupful of vinegar. Let stand for an hour, pour off the vinegar, and steam for twenty minutes. Serve with any preferred sauce.

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FIVE WAYS TO COOK b.u.t.tERFISH

FRIED b.u.t.tERFISH--I

Trim, draw, and clean the fish. Wipe dry, dip in milk, roll in flour and fry in a frying-pan in plenty of clear hot fat. Drain on a cloth, sprinkle with salt, and garnish with lemon and parsley.

FRIED b.u.t.tERFISH--II

Clean, wash and dry the fish, rub with flour, season with salt and pepper, dip in beaten egg, then in cracker dust or sifted bread-crumbs. Fry in deep fat.

FRIED b.u.t.tERFISH--III

Clean and gash the fish, roll in corn-meal and saute in hot salt pork fat. Serve with Tartar Sauce.

b.u.t.tERFISH WITH FINE HERBS

Prepare according to directions given for Sole with Fine Herbs.

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BOILED b.u.t.tERFISH

Cover well-cleaned and lightly-gashed b.u.t.terfish with boiling water, season with one chopped onion, parsley and thyme, salt and pepper.

Boil gently for about ten minutes if small. Take from the water, and serve with scalded milk seasoned with b.u.t.ter, pepper, salt, and minced parsley.

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TWENTY-TWO WAYS TO COOK CARP

BAKED CARP--I