Baked Fish

Clean the fish, sprinkle with salt, and fill with stuffing, sew or skewer the edges together. Cut gashes on each side across the fish, and put strips of salt pork into them. Fold a piece of well-buttered paper about the tail. Grease the baking sheet and place the fish on it, dredge with flour, salt and pepper, put the sheet into a baking pan with pieces of pork fat. Place in a hot oven. Baste every 10 minutes. Cook 15 minutes to the pound, and 15 minutes over. Add water to the pan if necessary.

Stuffing for Fish

2 cups stale bread crumbs

1/2 teaspoon salt

1/8 teaspoon white pepper Cayenne 1 teaspoon onion juice Mix in the order given.

1 teaspoon chopped parsley 1 teaspoon capers or chopped pickle 1/4 cup melted butter

Steamed or Boiled Fish

Clean the fish, lay on a buttered plate in a steamer over gently-boiling water; or place it in a piece of muslin, sew or tie the edges together, and put the fish into boiling water, boil 5 minutes, then add 1 tablespoon salt and cook at a lower temperature until done. Boil or steam 20 minutes to the pound. Serve with sauce.

Fried Fish

Clean the fish, cut in fillets, season with salt and pepper, and cover with corn meal and flour (mixed in equal parts), or fine bread crumbs, and egg. Cook in deep fat or saute. Drain on paper. See Directions for Cooking in Deep Fat.

Planked Fish

Clean the fish well. Split down the back, removing the backbone. Wipe dry. Rub a fish plank well with salt and heat it very hot in the oven. Dredge the fish with salt and pepper. Spread the fish open, skin side down on the board. Overlap the thin flesh of the back. Nail the four ends to the board. Baste with melted butter. Put under the gas in the broiler. Have the burner turned on full; when the fish is a good brown lower the blaze and cook the fish slowly one-half hour. When the fish is cooked spread with butter; garnish the board with a potato border. Brown the potatoes in the oven. Garnish with sliced lemon and parsley. Serve at once.

Fish Souffle

2 tablespoons butter or other fat

3 tablespoons flour 1/2 teaspoon salt


3/4 cup milk 3 eggs

1 cup cold cooked fish, flaked

Heat the butter, add the flour and stir until smooth; add the milk and seasonings, cook 2 minutes, remove to the back of the stove, and add the well-beaten yolks and fish. Set away to cool, and when cold, add the whites of the eggs beaten to a stiff froth, then turn into a buttered dish and bake from 20 to 25 minutes. Serve immediately. Serves 6 to 8.

Scalloped Fish

2 cups flaked fish

2 cups buttered crumbs

3 tablespoons butter 3 tablespoons flour

1/2 teaspoon salt 1/8 teaspoon pepper

Onion juice or parsley 1 1/2 cups hot milk

Put half the crumbs in a baking dish. Make a white sauce of the butter, flour, seasonings, and milk. Add the fish and onion juice or parsley, pour this into the dish, cover with the remainder of the crumbs, and brown in a hot oven about 20 minutes. Serves 8 to 10.