BOILED BLUEFISH
Prepare according to directions given for Boiled Bass.
BROILED BLUEFISH--I
Split the fish down the back and soak for half an hour in brine.
Rinse in fresh water, dry on a towel and broil on a buttered broiler.
Serve on a hot platter with melted butter poured over, and garnish
with watercress and sliced lemon.
BROILED BLUEFISH--II
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 butter. 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 butter 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.
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