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Show I j Three Recipes for ; Lovers of Fish ; DELICIOUS BAKED FISH J 1 I "TUFF it with bread crumbs, salt, pepi j ' i J wfr per, butter and parsley, and mix this j, up with the beaten yolk of egg; fill L ; Qlfej25 the fish with it and new it up or fasten I; j j a siring around it. Pour over it a lil- ) J tie water and some butter, and bake as you t I ' 'J would a fowl. A shad will require from an hour 1 . ' to an hour and a quarter to bake. Garnish with ; . j slices of lemon, watercress, etc. i Boil up the gravy in which the shad woe I 1 baked, put in a large lablespoonful of catsup, j ,'j a tablospoonful of brown flour, which has been 1 1 wet with cold water, the juieo of a lemon nnd a j ' glass of sherry, Serve in a sauce boat, fj ( J The following recipe is applicable cither to cod I1 i or haddock. Select a fish weighing three pounds, ' and remove the skin and central bone. Break j' I two eggs into a bowl and beat well with one pint It I ! of milk. Then add three snowflake crackers i 1 broken into tiny pieces, aUo 1 teaspoonful of I ' 1 sugar, one-fourth teaspoon of salt, u dash of pep- 1 ' per and a grating of nutmeg. Butter a baking j '. ! pan, lay in ono piece of the fish, sprinkle with I , ' salt and pepper and pour half the cracker and ' j egg mixture over the fish. Cover with the sec- I ond piece of fish, season and add the remaining J j eauce. Cook in a bIow oven and as custard forms " j in the pan lift it carefully from the aides of the j dish and place on top of the fish. Repeat the process every ten minutes. "When the fish is , nearly cooked cover the top with small bits of , butter and allow it to brown. Arrange on a hot 1 'I j platter, garnish with parsley and Elice lemon and ' ( 'j serve with Hollandaisa sauce. FILLET OF FLOUNDER WITH RHINE f, i mi WINE 1) j . Flounder can be rendered a most acceptable j .'j; dinner or luncheon dish when cooked in the fol- I ', ' lowing manner: Select thick fish and cut into .' fileta. Lay them into an earthen baking dish j J,; which has been well buttered. Dust with salt ; Yr and pepper, place bits of butter here and there ' .. and pour just a little Rhine wine into the dish. Ij v Bake in a moderate oven for twenty minutes. I basting three or four times during the process, ! ' Serve on a platter garnished with green parsley. !; Make a sauce by stirring sufficient chopped pars- j ' j ley into tho liquor in the pan to render it quite ' ! ' thick. ' ; C |