How to Cook Fish

by Myrtle Reed

PAN-BROILED BLUEFISH

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

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.