Planked Fish

Use a hickory or oak plank. Have the fish boned and sprinkle with salt and pepper. Broil for five minutes on skin side. Then place on a heated, greased plank, skin side down. Paint with melted butter and put in a hot oven. Bake until the fish is browned, then reduce the flame. Bake for fifteen minutes or until fish is quite tender. Press mashed potatoes thru a pastry bag to form a trimming around the fish; brown well in the oven, pour on melted butter, sprinkle with parsley and serve on the plank placed on a platter.

Baked Mackerel

3 tablespoons butter

1 cup bread crumbs

1 teaspoon chopped onions

1 teaspoon chopped capers

1 teaspoon chopped parsley

31/2 to 4 pound mackerel

1/4 teaspoon salt

1/8 teaspoon pepper

Melt butter. Add crumbs, onions, capers, salt, pepper, and parsley. Wash the fish and wipe with a damp cloth. Stuff and tie together. Sprinkle with salt and pepper, and spread with melted butter.

Bake in moderate oven (350 degrees F.) fifty to sixty minutes. Baste well.

Baked Mackerel

1  medium sized mackerel

3 slices bacon

2 cups stale bread crumbs

1/2 teaspoon chopped green pepper

1/3 teaspoon salt

1/2 small onion, chopped

1 tablespoon bacon, chopped

Have the mackerel dressed for broiling.

Mix bread crumbs, pepper, chopped onion and bacon, salt and a little pepper. Lay stuffing in fish, cover with slice of bacon. Lay two strips of bacon on top of fish, place in baking pan, bake in a moderate oven basting with fat drippings.

Stuffing for Baked Fish

Beat one egg and use to moisten one and one-half cups bread crumbs. Add four tablespoons melted butter, season and mix well. Put the stuffing into the cleaned washed fish and sew in with thread.

Fish Baked on a Campfire Build a hot fire of twigs and dry wood. Use when embers are red hot. Remove head and entrails of fish, also its large fins but not the tail. Wrap in heavy paper and place in the hot embers. Let bake for half an hour unless fish is very large. Rake out the fish, unwrap, sprinkle with pepper and salt and serve. The scales and skin will cling to the wrapping paper.

Fried Trout

Clean fish well, washed once only, drained, salted with about one-half teaspoon salt, then rolled in flour and corn-meal (half of each). For 2 lbs. of fish take 1/4 lb. of salt pork, cut in thin slices and fried a crisp brown. Take pork from the pan and put in fish, having only enough fish in pan to cover the bottom. Fry golden brown on both sides. Serve hot with the salt pork as a garnish.

Creamed Shrimp

Wash and drain 1 can of shrimp. Put 1 tablespoon of butter and 1 tablespoon flour in a saucepan. When melted, add 1/2 pint of milk. Stir until boiling, season with salt and pepper. Add the shrimp. Serve on toast.

Halibut with Tomato Sauce

To one can of tomatoes add one onion, bit of bay leaf, few peppercorns, a little parsley, pepper and salt, a dash of red pepper, 1 teaspoon of sugar. Boil well together and strain. Put 2 tablespoons of butter into spider; add 2 tablespoons of flour; add the tomatoes; pour this mixture over a large halibut steak 2 inches thick, and bake 3/4 of an hour. Baste often with the sauce.