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

and working in a tablespoonful of browned flour. Add four tablespoonfuls of boiling water to gravy and roux, or enough to bring it to the consistency of cream, then the juice of half a lemon, cayenne or paprika to taste; lastly, half a can of shrimps, chopped fine. Boil one minute, pour some over the fish, the rest into a gravy-boat. Stuffed sea bass Clean, wipe and lay for an hour in a marinade of salad oil and vinegar. Fill with a forcemeat of minced salt pork and chopped champignons. Fresh mushrooms are, of course, better, if you can get them. Bake upon shavings of fat salt pork as directed in last recipe. When it has baked forty minutes, cover with fresh tomatoes, peeled and sliced thin, and half a sweet green pepper, minced. Drop bits of butter upon the tomatoes, and bake twenty minutes longer. Take up the fish and keep hot while you strain the gravy left in the pan, rubbing the tomatoes and pepper through a colander; stir in a tablespoonful of butter, rolled in flour, add a teaspoonful of sugar and two of onion juice, with hot water if too thick; boil one minute; pour half over the fish, the rest into a sauce-boat. Muskelonge The coarse pickerel of the northern rivers and lakes are very nice, cooked as above directed. Bluefish may be treated in the same way. Baked shad [Illustration] Wash and wipe a large shad. Make a stuffing of fine breadcrumbs mixed with melted butter, a little minced onion, pepper and salt to taste. Fill the fish with this and sew it up. Lay it in a baking-pan and pour over it a cupful of salted boiling water in which two tablespoonfuls of butter have been melted. Sprinkle the fish with flour and bake in a steady oven. Baste with the drippings every ten minutes. At the end of three-quarters of an hour try the fish with a fork to see if it is done. It should be very tender. Transfer carefully to a hot platter, cut and remove the strings. Keep the