Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

grating of your covered roaster, lay a few slices of tomato and onion on the pork, then the fish on this. Dredge the top with salt and flour, and put on more minced pork. Place it in a hot oven, add a cupful of boiling water, and cover. Baste often, and add more water after each basting. Bake about one hour. Remove to a hot dish and serve with sauce Hollandaise. Boiled red snapper Clean, wash, wipe dry and sew up in coarse white mosquito netting. Put it into boiling water deep enough to cover the fish, and which has been salted and flavored with lemon juice. Let the water come to the boiling point, then reduce the heat so it will merely bubble. Simmer about half an hour. Lift carefully from the water, drain and unwrap; put it into a hot dish. Garnish with parsley and serve with tomato sauce or with sauce Hollandaise. Steamed red snapper Cover the bottom of your steamer with sliced tomatoes, and on these strew minced onion. Clean, wash and dry the fish; lay upon the prepared bed and steam slowly at least one hour for a fish weighing four pounds. Open the steamer once, and turn the fish very carefully. Serve with oyster sauce or with sauce tartare. Baked bluefish Clean, wash and wipe a large bluefish. Lay it in a baking-pan, dash over it a cupful of boiling salted water, and bake, covered, for an hour, basting it often to prevent burning. When tender and brown, transfer the fish to a hot dish, and keep it warm while you set the pan containing the gravy in which it was cooked on the range and thicken it with browned flour, adding to flavor it a pinch of salt, one of pepper, a tablespoonful of catsup and a little good table sauce. Lay slices of lemon about the fish on the platter, and serve the sauce from a gravy-boat. Broiled bluefish Clean, wash, wipe and split down the back; dust with salt and pepper and broil over a clear fire. Transfer to a hot