BAKED KING FISH
Clean four kingfish, cut off the fins and gash from head to tail on each side. Place on a buttered baking-dish, sprinkle with chopped shallots, parsley, and mushrooms. Sprinkle with salt and pepper and put small bits of butter in the incisions. Pour over two wine-glassfuls of white wine and baste with the liquid while baking. Thicken a cupful of beef stock with butter and browned flour, and pour over the fish when nearly done. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with lemon-juice before serving.
BAKED KING FISH WITH WHITE SAUCE
Prepare the fish according to directions given in the recipe for Baked Kingfish, omitting the mushrooms and the seasoning. Pour over one cupful of white wine, and half a cupful of white stock. Baste with the liquid while baking. Take up the fish carefully, and add to the liquid remaining in the pan enough white stock to make the required quantity of sauce. Thicken with a tablespoonful each of butter and flour cooked together, take from the fire, add two tablespoonfuls of butter and a little lemon-juice. Strain over the fish and serve.
KINGFISH À LA MEUNIÈRE
Prepare and season eight small kingfish, dredge with flour, brown in butter, and finish cooking in the oven. When done, pour over two tablespoonfuls of butter which has been cooked brown, sprinkle with lemon-juice and minced parsley, and serve in the baking-dish.
SIXTY-FIVE WAYS TO COOK MACKEREL
BROILED SPANISH MACKEREL—I
Cut a fish down the middle, take out all the bones, and cut again in halves. Dry on a cloth and sprinkle with salt and pepper. Beat two eggs, add an equal quantity of olive-oil, dip the fish into this, then into bread-crumbs, and broil over a clear fire.