Halibut A La Conant

In a baking pan put three thin slices of fat salt pork about two inches square, three slices of onion and a bit of bay leaf. On top of these lay a two-pound slice of halibut, spread over it one tablespoonful butter and one tablespoonful flour creamed together. Cover with buttered cracker crumbs and small strips of salt pork and bake twenty minutes. Take out the fish with a fish spade or two long knives, and lay it on a hot platter. Garnish with lemon and parsley. Cooked in this way the halibut is delicious, moist inside with a crisp brown crust, and so nicely flavored that no sauce is required.

Broiled Shad

Split the shad down the back, lay it open, clean, remove the back bone and as many of the fine bones as possible, and wipe dry. Brush all over with oil or melted butter. Lay it on a greased broiler and cook over coals or under gas, flesh side first, until brown, then turn and cook the skin side until crisp. Meanwhile have prepared one large tablespoonful butter creamed with one level teaspoonful salt, one saltspoonful pepper or paprika, one tablespoon lemon juice or walnut catsup, and one tablespoon minced parsley, and when the fish is on the platter spread this over the surface and make several incisions that it may penetrate the fish. Garnish with lemon points and parsley, and serve very hot.

Planked Fish

Shad or bluefish are nice cooked in this way; indeed among camping parties along the shores of the Connecticut River planked shad is a favorite dish. Clean the fish, remove the head, and split entirely open. Nail it to a board, set in front of the fire and broil until the fish is browned and cooked through. Remove it from the plank, and spread with butter, salt, and cayenne pepper. If dishes are scarce, as they are very likely to be in camp, season the fish and serve upon the plank as a platter.

How To Cook Turbot

Select a turbot weighing from four to six pounds, and with yellowish-white flesh. Wash and soak it half an hour in one quart cold water with two tablespoons salt to remove the slime. Put again into fresh water, drain and wipe. Remove the skin, cut the fish away from the bone and divide through the centre lengthwise, making four fillets. Wipe, sprinkle with salt and pepper, brush over with oil or melted butter, and broil a delicate brown. Season with butter, salt, and pepper, garnish with water-cress, and serve with cucumber sauce.

Fried Pickerel Or Pike

This fish is especially nice for frying, as the flesh may be sliced into uniform pieces about one inch thick, giving round, shapely steaks. Of course, the fins, scales, and entrails are first removed, and the fish washed and wiped dry. Roll the slices lightly in flour or fine white cornmeal, and cook them quickly in hot fat, half lard and half butter; or use salt pork fat. Do not let the fat bum. Turn the fish when brown, and when the other side is cooked, remove them to a pan lined with soft paper, to absorb the grease, while you make a cream gravy. Scrape out any burned crumbs left in the pan, but if they are only browned they will do no harm. If pork has been used, remove the scraps and fat. Turn in one-fourth.cup of hot water, and scrape off any brown glaze from the pan, then add one cup of thick cream, and let it boil a few minutes. Rub one tablespoon each of butter and flour together, stir it in, with chopped parsley and salt and pepper. Strain it on to a platter and lay the browned fish in the sauce. Serve the crisp pork as a relish for those who care for it. If the fish have been frozen, thaw them out in cold water.

Stuffed Smelts

Chop six large oysters, add one cup of soft bread crumbs, one tablespoonful of melted butter, and salt and pepper to taste. Clean the smelts, fill with the mixture, sew the edges, roll in melted butter, then in soft bread crumbs, and bake in a moderate oven ten minutes. Serve with Maitre d'Hotel butter. Cream two tablespoonfuls butter, add juice of half a lemon or lime, and a teaspoonful of chopped parsley.

Haddock Rarebit

Have the haddock cut in slices or steaks about one inch thick and free from bone and skin. Lay them in a greased baking dish, and season with salt and pepper. Turn them over and spread on the top of each a cheese mixture prepared as for a rarebit. Have the cheese finely crumbled and seasoned with salt, cayenne, and a bit of mustard, and if you like you may bind the mixture with beaten egg or cream. Put into a very hot oven and cook until the cheese melts and browns, and the fish is firm. Take up carefully on a serving dish and pour over one tablespoon of sherry to each slice.