BAKED WHITEFISH A LA BORDEAUX
Stuff a large whitefish with seasoned crumbs, put into a buttered
baking-pan, rub with butter, dredge with seasoned flour, add one
cupful of Claret, and bake. Take up the fish, strain the liquid,
add a little more Claret, thicken with flour, brown in butter,
season with red pepper, and serve separately.
STUFFED WHITEFISH
Make a stuffing of bread-crumbs, seasoning with salt, pepper, sweet
herbs, and melted butter. Add a beaten egg to bind, stuff the fish,
and sew up. Bake slowly, basting with melted butter and water,
and serve with Tartar Sauce.
STUFFED WHITEFISH WITH OYSTER SAUCE
Make a stuffing of two cupfuls of bread-crumbs, half a cupful of
chopped salt pork fried crisp, a chopped hard-boiled egg, half a
cupful of vinegar, and salt, pepper, butter, sage, and mustard
to season. Stuff the fish, tie in mosquito netting, and steam until
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done. Pour over a Cream Sauce to which cooked oysters and a little
lemon-juice and minced parsley have been added.
WHITEFISH A LA CREME--I
Cook the fish until done in boiling salted water, drain, and remove
the large bones. Cook together two tablespoonfuls each of butter
and flour, add two cupfuls of milk, and cook until thick, stirring
constantly.
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