<h2>TWENTY-SIX WAYS TO COOK BLUEFISH</h2>
<h3>BAKED BLUEFISH À L'ITALIENNE</h3>
<p class="indent">
Score and scale the bluefish and put it into a buttered pan with
three tablespoonfuls each of white wine and mushroom liquor, a
tablespoonful of chopped onion, half a dozen chopped mushrooms
and salt and pepper to season. Cover with buttered paper and bake
for fifteen minutes. Take out the fish and add to the sauce half a
teaspoonful of beef extract, dissolved in half a cupful of boiling
water. Add a wineglassful of white wine and thicken with one
tablespoonful each of butter and browned flour. Pour the sauce over
the fish, sprinkle with chopped parsley, and serve.</p>
<h3>BAKED BLUEFISH—I</h3>
<p class="indent">
Clean, scrape, and split the fish and take out the backbone. Gash
the flesh and insert a thin slice of salt pork under the skin. Make
a stuffing of one cupful of bread-crumbs, two tablespoonfuls of
chopped salt pork, and salt, <SPAN name="page_70"><span class="page">Page
70</span></SPAN> minced parsley, chopped onion, red pepper, kitchen
bouquet, and tomato catsup to season. Add one egg well beaten.
Fill the fish and sew up. Lay on thin slices of salt pork and bake,
basting frequently with the fat. Garnish with cress and lemon.</p>
<h3>BAKED BLUEFISH—II</h3>
<p class="indent">
Clean a large bluefish, put into a baking-pan, pour over it a cupful
of boiling salted water, cover and bake for an hour, basting frequently.
Put on a serving platter, and thicken the sauce with browned flour,
seasoning with salt, pepper, Worcestershire and tomato catsup.
Serve with a garnish of sliced lemon.</p>
<h3>BAKED BLUEFISH—III</h3>
<p class="indent">
Make a stuffing of bread-crumbs, two tablespoonfuls of minced onion,
a teaspoonful of minced parsley, three tablespoonfuls of butter,
one egg well-beaten, and salt and pepper to season. Stuff the fish
and tie securely. Bake in a pan with a cupful of hot water and a
tablespoonful of butter, basting frequently. Take out the fish,
boil up the sauce, add a tablespoonful of catsup, a tablespoonful
of browned flour wet with four tablespoonfuls of cold water, and
the juice of a lemon. Cook until thick, and strain.</p>
<h3><SPAN name="page_71"><span class="page"></span></SPAN> BAKED BLUEFISH—IV</h3>
<p class="indent">
Prepare a stuffing of crumbs, grated onion, beaten egg and capers.
Stuff a large bluefish and sew up. Season with salt and pepper,
rub with butter, and add sufficient boiling water. Bake, baste
frequently, and serve with any preferred sauce.</p>
<h3>BAKED BLUEFISH—V</h3>
<p class="indent">
Make a stuffing of one cupful of bread-crumbs, a tablespoonful of
melted butter, and salt and pepper to season. Fill the fish and
sew firmly. Gash the fish and lay strips of pork in the gashes.
Cover with crumbs, dot with butter and add sufficient boiling water
to keep from burning. Bake for an hour, basting frequently. Garnish
with parsley and lemon and serve with tomato sauce.</p>
<h3>BAKED BLUEFISH—VI</h3>
<p class="indent">
Slit a large bluefish, take out the bone, put in a buttered baking-dish
and season with salt and pepper. Fry a chopped onion in butter, add
half a dozen chopped mushrooms, three tablespoonfuls of chopped
cooked egg-plant, and a teaspoonful of minced parsley. Add two
cupfuls of stock, and cook for fifteen minutes. Thicken with a
tablespoonful or more of flour rubbed smooth in cold water, <SPAN name="page_72"><span class="page"></span></SPAN> and pour over
the fish. Sprinkle with crumbs, dot with butter, and bake for an
hour in a moderate oven.</p>
<h3>BAKED BLUEFISH WITH WHITE WINE SAUCE</h3>
<p class="indent">
Put a cleaned bluefish into a buttered pan with salt, pepper, minced
parsley, sweet herbs, a sliced onion, two cupfuls of white wine,
and one cupful of white stock. Cover with a buttered paper and
cook for forty minutes, basting as required. Take out the fish,
strain the sauce, and thicken with a tablespoonful of flour cooked
in butter. Boil for ten minutes, add three tablespoonfuls of butter,
the juice of half a lemon and three egg yolks well beaten. Bring
to the boil, pour over the fish, and serve.</p>
<h3>BAKED BLUEFISH À LA NAPLES</h3>
<p class="indent">
Prepare the fish according to directions given for Baked
Bluefish—II. Fry in butter for five minutes two tablespoonfuls
each of chopped onion, carrot, and lean raw ham. Add twelve
pepper-corns, two cloves, and a sprig of marjoram. Add two and one
half tablespoonfuls of flour and cook until brown. Add gradually one
cupful of brown stock and one and one fourth cupfuls of white wine.
Cook until <SPAN name="page_73"><span class="page"></span></SPAN>
thick, stirring constantly, strain, reheat, pour over the fish,
sprinkle with minced parsley, and serve.</p>
<h3>BOILED BLUEFISH</h3>
<p class="indent">
Prepare according to directions given for Boiled Bass.</p>
<h3>BROILED BLUEFISH—I</h3>
<p class="indent">
Split the fish down the back and soak for half an hour in brine.
Rinse in fresh water, dry on a towel and broil on a buttered broiler.
Serve on a hot platter with melted butter poured over, and garnish
with watercress and sliced lemon.</p>
<h3>BROILED BLUEFISH—II</h3>
<p class="indent">
Clean and split down the back, season with salt and pepper, and
broil according to directions previously given. Sprinkle with minced
parsley and lemon-juice and pour over a little melted butter. Serve
with a border of mashed potatoes.</p>
<h3>PAN-BROILED BLUEFISH</h3>
<p class="indent">
Lay the fish flesh side down in a well greased, very hot pan. Turn
with a pancake-turner.</p>
<h3><SPAN name="page_74"><span class="page"></span></SPAN> BROILED BLUEFISH AU BEURRE-NOIR</h3>
<p class="indent">
Broil a bluefish according to directions previously given. Mix
together one tablespoonful each of vinegar and minced parsley,
one teaspoonful of lemon-juice, and salt and pepper to season.
Put two tablespoonfuls of butter into a frying-pan and when it
browns add the other ingredients. Bring to the boil and pour it
over the broiled fish.</p>
<h3>BROILED BLUEFISH WITH MUSTARD SAUCE</h3>
<p class="indent">
Broil a bluefish according to directions previously given, and
sprinkle with lemon-juice. Pour over a Cream Sauce to which prepared
mustard has been added.</p>
<h3>MATELOTE OF BLUEFISH</h3>
<p class="indent">
Prepare according to directions given for Matelote of Blackfish,
using white wine instead of Claret.</p>
<h3>STUFFED BLUEFISH—I</h3>
<p class="indent">
Prepare according to directions given for Stuffed Sea-Bass.</p>
<h3>STUFFED BLUEFISH—II</h3>
<p class="indent">
Scrape, clean, and dry a large bluefish. <SPAN name="page_75"><span class="page"></span></SPAN> Chop three onions fine and fry in
butter. Add enough mashed potatoes to make the required quantity
of stuffing, and season with salt, pepper, minced parsley, and
melted butter. Fill the fish and sew up. Rub with melted butter,
put a little hot water into the pan, and bake for thirty minutes,
basting as required. Garnish with lemon and parsley.</p>
<h3>ESCALLOPED BLUEFISH</h3>
<p class="indent">
Flake cold cooked bluefish and mix it with an equal quantity of
mashed potatoes. Fill buttered shells, sprinkle with grated cheese,
cover with crumbs, dot with butter, and brown in the oven.</p>
<h3>FILLETS OF BLUEFISH À LA DUXELLES</h3>
<p class="indent">
Skin, bone, and fillet a bluefish. Season with salt and pepper,
and cook with melted butter and lemon-juice until firm. Take from
the fire and cool. Prepare a Duxelles Sauce, boil down until thick,
and cook the fish with it. Dip in crumbs, then in beaten egg, then
in crumbs, and fry in deep fat. Serve with the diluted sauce poured
around the fish.</p>
<h3>FILLETS OF BLUEFISH WITH ANCHOVY SAUCE</h3>
<p class="indent">
Prepare the fish according to directions <SPAN name="page_76"><span class="page"></span></SPAN> given in the preceding recipe,
cooking with white wine as well as lemon-juice. Prepare a Cream
Sauce, and add to it two tablespoonfuls each of butter and anchovy
paste. Pour over the fish and serve.</p>
<h3>BLUEFISH À L'ICARIENNE</h3>
<p class="indent">
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.</p>
<h3>BLUEFISH À LA VENETIENNE</h3>
<p class="indent">
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.</p>
<h3>FRIED FILLETS OF BLUEFISH</h3>
<p class="indent">
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
<SPAN name="page_77"><span class="page"></span></SPAN> cracker
crumbs, and set into a cold place for an hour. Fry in deep fat
and serve with Tartar Sauce.</p>
<h3>FRIED BLUEFISH</h3>
<p class="indent">
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.</p>
<h3>STEAMED BLUEFISH</h3>
<p class="indent">
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.</p>
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