The Boston cooking-school cook book

letter S, and fasten skewers with small twine. Place on greased fish-sheet in a dripping-pan, sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork. Bake one hour in hot oven, basting as soon as fat is tried out, and continue basting every ten minutes. Serve with Drawn Butter, Egg or Hollandaise Sauce. Fish Stuffing I ½ cup cracker crumbs ½ cup stale bread crumbs ¼ cup melted butter ¼ teaspoon salt ⅛ teaspoon pepper Few drops onion juice ¼ cup hot water Mix ingredients in order given. Fish Stuffing II 1 cup cracker crumbs ¼ cup melted butter ¼ teaspoon salt ⅛ teaspoon pepper Few drops onion juice ───────┬─────────────────────────────── Parsley│1 teaspoon each, finely chopped Capers │ Pickles│ ───────┴─────────────────────────────── Mix ingredients in order given. This makes a dry, crumbly stuffing. Baked Bluefish Clean a four-pound bluefish, stuff, sew, and bake as Baked Halibut with Stuffing, omitting to cut gashes on sides, as the fish is rich enough without addition of pork. Baste often with one-third cup butter melted in two-thirds cup boiling water. Serve with Shrimp Sauce. Breslin Baked Bluefish Split and bone a bluefish, place on a well-buttered sheet, and cook twenty minutes in a hot oven. Cream one-fourth cup butter, add yolks two eggs, and when well mixed add two tablespoons, each, onion, capers, pickles, and parsley, finely chopped; two tablespoons lemon juice, one tablespoon vinegar, one-half teaspoon salt, and one-third teaspoon paprika. Sprinkle fish with salt, spread with mixture, and continue the baking until fish is done. Remove to serving dish and garnish with potato balls, cucumber ribbons, lemon cut in fancy shapes, and parsley. Bluefish à l’Italienne Clean a four-pound bluefish, sprinkle with salt and pepper, and put on buttered fish-sheet in a dripping-pan. Add three tablespoons white wine, three tablespoons mushroom liquor, one-half onion finely chopped, eight mushrooms finely chopped, and enough water to allow sufficient liquor in pan for basting. Bake forty-five minutes in hot oven, basting five times. Serve with Sauce à l’Italienne. Baked Cod with Oyster Stuffing Clean a