Baked Bluefish

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.

Steamed Bluefish

Season the fish with salt and pepper and pour over it a cupful of vinegar. Let stand for an hour, pour off the vinegar, and steam for twenty minutes. Serve with any preferred sauce.

Baked Codfish

Stuff the fish with seasoned crumbs and season with pepper and salt. Pour over two cupfuls of sherry and a tablespoonful of mushroom catsup. Add two cupfuls of stock, cover with buttered paper, and bake, basting often. When nearly done, sprinkle with bread-crumbs, dot with butter, and bake until brown. Take up the fish carefully, add a teaspoonful of beef extract and a little anchovy paste to the liquor in the baking-pan, strain, add two tablespoonfuls of butter and the juice of half a lemon, bring to the boil, pour over the fish, and serve.

Codfish A La Creole

Flake one pound of cooked codfish, add to it one cupful of boiled rice, half a can of tomatoes strained, a chopped onion, two tablespoonfuls of butter, and salt and pepper to season. Cook slowly for half an hour.

Escalloped Codfish And Macaroni

Mix together equal parts of cooked and broken macaroni and flaked boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish, sprinkle thickly with grated cheese, cover with crumbs, dot with butter, and brown in the oven.

Breaded Codfish Steaks

Season the steaks with salt, pepper, and lemon juice, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.

Boiled Finnan-Haddie

Divide into convenient pieces, cover with boiling water, add a teaspoonful of sugar, and boil for fifteen minutes. Take up on a hot platter, remove the skin, and dot with butter.

Broiled Finnan-Haddie

Cut the haddie into small squares, skin and parboil it. Wipe dry, broil on a buttered gridiron and serve with melted butter.

Creamed Finnan-Haddie

Parboil, drain, and flake the fish. Reheat with shredded fried sweet peppers in a Cream Sauce. Canned pimentos may be used instead of the green peppers.

Broiled Frog Legs

Soak the legs for half an hour in a marinade of oil and lemon-juice, seasoned with salt and pepper. Broil on a double-broiler, and serve with Maitre d'Hotel Sauce.

Frog Legs A La Poulette

Season prepared frog legs with salt, pepper, and nutmeg, and fry brown in butter. Add two small spoonfuls of flour and two cupfuls of cream. Cook until thick, stirring constantly. Add a wineglassful of white wine, two tablespoonfuls of butter, a tablespoonful of minced parsley, and the yolks of four eggs beaten smooth with the juice of a lemon. Bring to the boil and serve.