How to Cook Fish

by Myrtle Reed

BROILED BLUEFISH—II

Clean and split down the back, season with salt and pepper, and broil according to directions previously given. Sprinkle with minced parsley and lemon-juice and pour over a little melted butter. Serve with a border of mashed potatoes.

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.

BROILED BLUEFISH WITH MUSTARD SAUCE

Broil a bluefish according to directions previously given, and sprinkle with lemon-juice. Pour over a Cream Sauce to which prepared mustard has been added.

MATELOTE OF BLUEFISH

Prepare according to directions given for Matelote of Blackfish, using white wine instead of Claret.