Baked Shad

Stuff the cleaned fish with buttered crumbs seasoned with salt and pepper. Sew and skewer in place, stand upright in the pan, brush over with butter, gash at uniform distances, and bake about fifteen minutes to each pound. At the last add a cup of water with the juice of one lemon. Use this to make a brown sauce.

Boned Fish, Stuffed.

Cut the flesh from the bones of a three-pound cod or haddock in two long strips. Mix a cup of crumbs with two tablespoons of melted butter, season with salt and pepper, a few drops of onion juice, and a tablespoon of lemon juice. Add the whites of two eggs and milk enough to moisten the crumbs. Spread this between the strips of fish, or put fish and crumbs in layers in a buttered oval dish, and invert on a platter when done. Skewer together and bake for one-half hour. One-half pint of oysters may be added to the stuffing or to a white sauce to serve with the fish.

Fish Rabbit

Bone halibut or haddock, cut in sections and dip in seasoned butter, and place close together in a deep plate. On top spread a mixture of fine crumbs and grated cheese moistened with milk and seasoned. Bake until the fish is done and the cheese mixture is browned.

Halibut Turbans.

Remove skin and bone from a thin slice of halibut; a cross-section of fish will thus be divided into four fillets. For a pound of halibut melt one tablespoon of butter; add one tablespoon of lemon juice, a few drops of onion juice, one saltspoon of salt, and a speck of pepper. Dip the fillets in this, then roll in the form of turbans, and skewer in place. Put the turbans on an agate plate or pan, pour the remainder of the prepared butter over them, and bake fifteen to twenty-five minutes

Halibut a la Poulette

Garnish halibut turbans with hard-boiled eggs and serve with white sauce

The turbans also may be rolled in egg and crumbs and fried in deep fat. In that case serve with them tartare sauce in lemon cups made by scooping out a half lemon

Bass or flounder can be used in the same way

Stuffed Smelts

Clean the fish, cut down the thin part, and remove the backbone by pushing the flesh away from it and pulling it out. In each fish put about one tablespoon of rich stuffing, then draw the tail through the mouth. This will hold the stuffing in place without strings or skewers. Brush over with melted butter and bake for fifteen minutes

Broiled Fish

Remove head, tail, and fins, and split open. Remove backbone from cod or haddock; cut large fish in inch slices. Brush fish and broiler with melted fat. Broil the flesh side until brown, then turn the skin toward the coals; or with the gas stove put broiler and pan in the upper oven for the last five minutes

Cook from ten to twenty minutes according to thickness