Broiled Bloaters

Scrape and clean enough bloaters and wipe dry on a towel; split down the belly from head to tail and lay them flat upon a buttered gridiron, over a clear fire, broiling for about six minutes, turning so as to cook both sides. When they are done, place them on a dish with a little butter over them and serve.

Baked Bluefish, Italian Style

Score and scale the requisite amount of bluefish and place it in a buttered pan with half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and a little very finely chopped onion, six chopped mushrooms, and season with salt and pepper; cover the dish with buttered paper and cook in a moderate oven for fifteen minutes, then remove and lay on a dish. Place the liquor in a stewpan, add a gill of Spanish sauce, with one wineglassful of white wine, and reduce for two minutes. Pour the sauce over the fish, with a little finely chopped parsley, and serve, with fancy croutons of bread.

Bouillabaisse

Place a sufficient quantity of mixed fish, such as soles, whiting, gurnet and flounders into a saucepan, having cut them into pieces, and add some sliced onions, one or two sliced carrots, three shallots, two unpicked cloves of garlic, a bunch of thyme and parsley, five or six cloves, two bay-leaves, half a teaspoonful of capsicum, a little olive oil, and salt and pepper to taste. Pour into the above mixture a couple of quarts of water and boil gently for half an hour, the lid being placed on the pan. When sufficiently cooked drain the fish and arrange on a hot dish. Then mix a teaspoonful of saffron with the soup and pass through a pointed strainer into a soup-tureen. Serve the soup with the fish and a plate of croutons of fried bread or sippets of toast.