Score and scale the bluefish and put it into a buttered pan with three tablespoonfuls each of white wine and mushroom liquor, a tablespoonful of chopped onion, half a dozen chopped mushrooms and salt and pepper to season. Cover with buttered paper and bake for fifteen minutes. Take out the fish and add to the sauce half a teaspoonful of beef extract, dissolved in half a cupful of boiling water. Add a wineglassful of white wine and thicken with one tablespoonful each of butter and browned flour. Pour the sauce over the fish, sprinkle with chopped parsley, and serve.
Clean, scrape, and split the fish and take out the backbone. Gash the flesh and insert a thin slice of salt pork under the skin. Make a stuffing of one cupful of bread-crumbs, two tablespoonfuls of chopped salt pork, and salt, minced parsley, chopped onion, red pepper, kitchen bouquet, and tomato catsup to season. Add one egg well beaten. Fill the fish and sew up. Lay on thin slices of salt pork and bake, basting frequently with the fat. Garnish with cress and lemon.
Clean a large bluefish, put into a baking-pan, pour over it a cupful of boiling salted water, cover and bake for an hour, basting frequently. Put on a serving platter, and thicken the sauce with browned flour, seasoning with salt, pepper, Worcestershire and tomato catsup. Serve with a garnish of sliced lemon.
Make a stuffing of bread-crumbs, two tablespoonfuls of minced onion, a teaspoonful of minced parsley, three tablespoonfuls of butter, one egg well-beaten, and salt and pepper to season. Stuff the fish and tie securely. Bake in a pan with a cupful of hot water and a tablespoonful of butter, basting frequently. Take out the fish, boil up the sauce, add a tablespoonful of catsup, a tablespoonful of browned flour wet with four tablespoonfuls of cold water, and the juice of a lemon. Cook until thick, and strain.
Prepare a stuffing of crumbs, grated onion, beaten egg and capers. Stuff a large bluefish and sew up. Season with salt and pepper, rub with butter, and add sufficient boiling water. Bake, baste frequently, and serve with any-preferred sauce.
Make a stuffing of one cupful of breadcrumbs, a tablespoonful of melted butter, and salt and pepper to season. Fill the fish and sew firmly. Gash the fish and lay strips of pork in the gashes. Cover with crumbs, dot with butter and add sufficient boiling water to keep from burning. Bake for an hour, basting frequently. Garnish with parsley and lemon and serve with tomato sauce.
Slit a large bluefish, take out the bone, put in a buttered baking-dish and season with salt and pepper. Fry a chopped onion in butter, add half a dozen chopped mushrooms, three tablespoonfuls of chopped cooked egg-plant, and a teaspoonful of minced parsley. Add two cupfuls of stock, and cook for fifteen minutes. Thicken with a tablespoonful or more of flour rubbed smooth in cold water, and pour over the fish. Sprinkle with crumbs, dot with butter, and bake for an hour in a moderate oven.