How to Cook Fish

by Myrtle Reed

BAKED BLUEFISH—VI

Slit a large bluefish, take out the bone, put in a buttered baking-dish and season with salt and pepper. Fry a chopped onion in butter, add half a dozen chopped mushrooms, three tablespoonfuls of chopped cooked egg-plant, and a teaspoonful of minced parsley. Add two cupfuls of stock, and cook for fifteen minutes. Thicken with a tablespoonful or more of flour rubbed smooth in cold water, and pour over the fish. Sprinkle with crumbs, dot with butter, and bake for an hour in a moderate oven.

BAKED BLUEFISH WITH WHITE WINE SAUCE

Put a cleaned bluefish into a buttered pan with salt, pepper, minced parsley, sweet herbs, a sliced onion, two cupfuls of white wine, and one cupful of white stock. Cover with a buttered paper and cook for forty minutes, basting as required. Take out the fish, strain the sauce, and thicken with a tablespoonful of flour cooked in butter. Boil for ten minutes, add three tablespoonfuls of butter, the juice of half a lemon and three egg yolks well beaten. Bring to the boil, pour over the fish, and serve.

BAKED BLUEFISH À LA NAPLES

Prepare the fish according to directions given for Baked Bluefish—II. Fry in butter for five minutes two tablespoonfuls each of chopped onion, carrot, and lean raw ham. Add twelve pepper-corns, two cloves, and a sprig of marjoram. Add two and one half tablespoonfuls of flour and cook until brown. Add gradually one cupful of brown stock and one and one fourth cupfuls of white wine. Cook until thick, stirring constantly, strain, reheat, pour over the fish, sprinkle with minced parsley, and serve.

BOILED BLUEFISH

Prepare according to directions given for Boiled Bass.

BROILED BLUEFISH—I

Split the fish down the back and soak for half an hour in brine. Rinse in fresh water, dry on a towel and broil on a buttered broiler. Serve on a hot platter with melted butter poured over, and garnish with watercress and sliced lemon.