Stuff the fish
and tie securely. Bake in a pan with a cupful of hot water and a
tablespoonful of butter, basting frequently. Take out the fish,
boil up the sauce, add a tablespoonful of catsup, a tablespoonful
of browned flour wet with four tablespoonfuls of cold water, and
the juice of a lemon. Cook until thick, and strain.
[Page 71]
BAKED BLUEFISH--IV
Prepare a stuffing of crumbs, grated onion, beaten egg and capers.
Stuff a large bluefish and sew up. Season with salt and pepper,
rub with butter, and add sufficient boiling water. Bake, baste
frequently, and serve with any preferred sauce.
BAKED BLUEFISH--V
Make a stuffing of one cupful of bread-crumbs, a tablespoonful of
melted butter, and salt and pepper to season. Fill the fish and
sew firmly. Gash the fish and lay strips of pork in the gashes.
Cover with crumbs, dot with butter and add sufficient boiling water
to keep from burning. Bake for an hour, basting frequently. Garnish
with parsley and lemon and serve with tomato sauce.
BAKED BLUEFISH--VI
Slit a large bluefish, take out the bone, put in a buttered baking-dish
and season with salt and pepper. Fry a chopped onion in butter, add
half a dozen chopped mushrooms, three tablespoonfuls of chopped
cooked egg-plant, and a teaspoonful of minced parsley.
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