Stuff one or more fish, with any stuffing desired; score them well and put in a buttered pan to bake; season with pepper, salt and chopped parsley, moisten them with a little essence of mushrooms or catsup and butter. Baste every five minutes until they are done; remove the fish to a hot dish. Throw a little wine or vinegar into the pan, and stir it to detach the crust from the pan; boil this sauce down, add a little more butter and pour over the fish. Mushrooms are an improvement to the sauce; but if not convenient, tomato sauce will answer.
TROUT A LA VENITIENNE
After well cleaning your trout, make slashes in the back, and insert butter rolled in parsley, lemon, thyme, basil, chives all minced very fine; pour some salad oil over it, and let it lie for half an hour; cover it with bread crumbs and chopped sweet herbs, boil it over a clear fire which is not too quick, and serve it with sauce No. 13.
BROILED SPANISH MACKEREL
Split the mackerel down the back; season with pepper and salt, rub it over with oil, place it on a gridiron over a moderate fire and, when browned on one side, turn. If it is a very large fish, divide it and broil one half at a time. When done, place it on a dish, and put butter, parsley and lemon juice over it. Serve with sauce No. 13.
BROILED FLOUNDER
This is cooked just as the Spanish mackerel in the preceding recipe; and may be sent to table with the same sauce, or sauce a l’aurore No. 14.
FLOUNDERS AND MULLETS FRIED
These fish are very fine when fresh from the waters of Lake Pontchartrain. Flounder is better broiled, but still is very nice fried. Clean and dry the fish. Do not cut them in pieces, but score them across if very large. Have lard or bacon fat very hot; roll the fish in flour and drop into the boiling fat. Let them cook until brown, and serve with sauce No. 15.
PLAIN BOILED RED FISH OR RED SNAPPER