Skim, add two tablespoonfuls each of butter and anchovy paste,
and lemon-juice to taste. Reheat, pour over the fish, and serve.
BAKED BLACKFISH--II
Remove the skin and fins from a six-pound fish and place in a
baking-pan. Cover with two cupfuls of bread-crumbs moistened with
hot water, and seasoned with butter, salt, pepper, sage, summer
savory, and sweet marjoram. Bake for an hour and a half and serve
with any preferred sauce.
BLACKFISH WITH PORT WINE SAUCE
Put two cleaned blackfish into a pan with one cupful of Port wine,
one cupful of water, one cupful of white stock, and salt, pepper,
minced parsley, and sweet herbs to season. Cover and simmer for
forty minutes. Take out the fish, add two cupfuls of stock to the
sauce, thicken with one tablespoonful of butter blended with two
of flour, and cook until of the proper consistency. Strain through
a cloth, add two tablespoonfuls of butter, and lemon-juice and
red pepper to season. Pour over the fish and serve.
[Page 69]
TWENTY-SIX WAYS TO COOK BLUEFISH
BAKED BLUEFISH A L'ITALIENNE
Score and scale the bluefish and put it into a buttered pan with
three tablespoonfuls each of white wine and mushroom liquor, a
tablespoonful of chopped onion, half a dozen chopped mushrooms
and salt and pepper to season.
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