A fish that is earning, and honestly, much popularity. It would have all it deserved if it were always cooked properly. It is not a fish with which one can take liberties.
Draw, clean and wipe a five-pound red snapper and wash inside and out with salad oil and lemon. Make a stuffing as follows: One well-beaten egg, one-half cupful of powdered cracker and one cupful of oysters, drained and chopped. Season with one tea-spoonful of onion juice, one tablespoonful of butter, one teaspoon-ful of salt, one-eighth teaspoonful of paprika and one tablespoonful of minced parsley, and moisten with cream and oyster liquor. It should be quite moist. Fill the fish and sew the edges together with fine white cotton.
Put a layer of minced fat pork on the grating of your covered roaster, lay a few slices of tomato and onion on the pork, then the fish on this. Dredge the top with salt and flour, and put on more minced pork. Place it in a hot oven, add a cupful of boiling water, and cover. Baste often, and add more water after each basting. Bake about one hour. Remove to a hot dish and serve with sauce Hollandaise.
Clean, wash, wipe dry and sew up in coarse white mosquito netting. Put it into boiling water deep enough to cover the fish, and which has been salted and flavored with lemon juice. Let the water come to the boiling point, then reduce the heat so it will merely bubble. Simmer about half an hour. Lift carefully from the water, drain and unwrap; put it into a hot dish. Garnish with parsley and serve with tomato sauce or with sauce Hollandaise.
Cover the bottom of your steamer with sliced tomatoes, and on these strew minced onion. Clean, wash and dry the fish; lay upon the prepared bed and steam slowly at least one hour for a fish weighing four pounds. Open the steamer once, and turn the fish very carefully. Serve with oyster sauce or with sauce tartare.
Clean, wash and wipe a large bluefish. Lay it in a baking-pan, dash over it a cupful of boiling salted water, and bake, covered, for an hour, basting it often to prevent burning. When tender and brown, transfer the fish to a hot dish, and keep it warm while you set the pan containing the gravy in which it was cooked on the range and thicken it with browned flour, adding to flavor it a pinch of salt, one of pepper, a tablespoonful of catsup and a little good table sauce. Lay slices of lemon about the fish on the platter, and serve the sauce from a gravy-boat.
Clean, wash, wipe and split down the back; dust with salt and pepper and broil over a clear fire. Transfer to a hot dish and cover with a mixture of butter, lemon juice and very finely-minced parsley, rubbed to a cream. Cover and set over hot water for five minutes before serving.
Pass Parisienne potatoes with it.
Put in a pot enough slightly salted water to cover the fish, add a gill of vinegar, an onion, eight whole peppers and a blade of mace. Sew up the fish in a piece of thin cheese-cloth fitted snugly to it. Lay in the water; bring very slowly to the simmering point, and then boil steadily, allowing twelve minutes to each pound of the fish. When done remove the cloth, lay the fish on a platter garnished with sliced lemon, and serve with the cream gravy given below.