This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Dress and split a mackerel. Lay it on a baking platter and dredge it with flour, salt and pepper; dot with bits of butter and add hot milk nearly to cover. Bake until tender - about twenty-five minutes.
Clean the bluefish and dredge inside and out with salt and pepper. Prepare a well-seasoned bread or cracker stuffing, and lay the fish in a well-oiled pan, preferably on a fish rack. Dot with bits of butter, sprinkle lightly with flour and bake nearly an hour in a hot oven, for a fish of medium size. Pour in a cupful of hot water containing a little butter or drippings. Baste frequently with this. Serve with Hollandaise sauce or lemon butter.
2 cupfuls soft bread crumbs
1/4 cupful melted butter, oleomargarine or savory drippings
3/4 teaspoonful salt
1/4 teaspoonful pepper
Mix the ingredients in the order given. A half cupful or more of stewed tomato may be used instead of the water if desired.