⅛ teaspoon pepper
1½ teaspoons lemon juice
½ tablespoon finely chopped parsley
1 cup oysters
Add seasonings and butter to cracker crumbs. Clean oysters, and remove tough muscles; add soft parts to mixture, with two tablespoons oyster liquor to moisten.
Baked Haddock with Oyster Stuffing
Remove skin, head, and tail from a four-pound haddock. Bone, leaving in large bones near head, to keep fillets in shape of the original fish. Sprinkle with salt, and brush over with lemon juice. Lay one fillet on greased fish-sheet in a dripping-pan, cover thickly with oysters, cleaned and dipped in buttered cracker crumbs seasoned with salt and pepper. Cover oysters with other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes in a moderate oven. Serve with Hollandaise Sauce I. Allow one pint oysters and one cup cracker crumbs.
Baked Halibut with Tomato Sauce
2 lbs. halibut
2 cups tomatoes