How to Cook Fish

by Myrtle Reed

BLUEFISH À L'ICARIENNE

Scale and score a two-pound bluefish, and put in a buttered baking-dish with three tablespoonfuls each of mushroom liquor and white wine, and salt and pepper to season. Cover with a buttered paper and bake for fifteen minutes. Take out the fish and add to the sauce three tablespoonfuls of stewed and strained tomatoes and one tablespoonful of chopped, cooked, smoked beef tongue. Bring to the boil, pour over the fish, and serve.

BLUEFISH À LA VENETIENNE

Prepare according to directions for Baked Bluefish à la Italienne, adding to it a chopped tomato and six whole mushrooms. Sprinkle with crumbs, dot with butter, brown in the oven, and sprinkle with minced parsley.

FRIED FILLETS OF BLUEFISH

Cut the fish into fillets and soak for half an hour in olive-oil and lemon-juice. Dip in crumbs, then in beaten egg, then in seasoned cracker crumbs, and set into a cold place for an hour. Fry in deep fat and serve with Tartar Sauce.

FRIED BLUEFISH

Clean the fish, season with salt and pepper, dredge with flour and fry in plenty of hot lard. Drain on brown paper and garnish with parsley.

STEAMED BLUEFISH

Season the fish with salt and pepper and pour over it a cupful of vinegar. Let stand for an hour, pour off the vinegar, and steam for twenty minutes. Serve with any preferred sauce.