Baked Bluefish

Select a nice large Bluefish, clean, and prepare it for baking. Wash it in salted water, and after drying it thoroughly, fill with stuffing. Sew up the opening and rub the fish all over with salt. Then having put small pieces of butter over it, place it in a large pan with enough water to cover the bottom, and bake in a hot oven for forty-five or fifty minutes. After it begins to bake, sprinkle it with a little salt and pepper. Baste it often with the liquid in the pan. When it is cooked and a nice color, remove carefully to a hot plate. Do not break it. Serve with a brown sauce.

Baked Cod. Select a fresh Cod, cut off the head and fins, draw, wash, and split it down the belly. Remove the bone from the thick part only, and make small lengthwise incisions in the skin in order to prevent the fish from curling while it is cooking. Put it to soak for three hours in a dressing made as follows: Salt, white pepper, a little Worcestershire sauce, and some sweet oil. Drain and place in a pan. Baste it with the dressing and sprinkle with fine bread crumbs. Bake in a slow oven. Add some lemon juice and finely chopped parsley.

Baked Eels

Prepare as for frying; then put into a baking-pan with a little water, flour, pepper, and salt. Bake twenty minutes. Make a gravy of the liquor in which they were baked, adding a little butter or drippings.

Baked Fluke (Large Flounders)

Prepare and cook the same as baked Bluefish.

Fish Loaf

Three pounds Haddock. Have head, tail, skin and backbone removed, so you have two slices of solid fish. You can use Cod, but Haddock is better. On the bottom of your baking-pan put three slices fat pork. On this place one layer of the fish, sprinkle with salt and pepper. Mix one cup soft bread crumbs, little salt, pepper and one-quarter cup of drippings, melted, and spread over the fish slice. Cover with the other slice of fish, sprinkle with salt and pepper and place three or four slices of fat pork on top. Bake about thirty minutes. Just before it is done remove pork, scatter one-half cup cracker crumbs over fish, replace pork and brown in oven. Serve with a white sauce.

Baked Haddock

Clean a four-pound Haddock. Sprinkle with salt inside and stuff and sew. Cut gashes on each side of backbone and insert narrow strips of salt pork. Place on a greased fish sheet or something to raise it from the bottom. Sprinkle with salt and pepper, dredge with flour, and place around fish small pieces of salt pork. Bake one hour in a hot oven, basting often. Serve with egg sauce.

Baked Halibut

Arrange six thin slices of fat salt pork (about two and one - half inches square) in a baking-pan. Wipe a two-pound (or as much as you happen to have) piece of Halibut with a damp cloth and place it in the pan. Cover the fish with three tablespoons of melted drippings mixed with three tablespoons of flour; then cover the top with three - quarters of a cup of cracker crumbs and arrange five thin strips of fat salt pork over the crumbs. Cover with greased paper and bake fifty minutes in a moderate oven, removing the paper during the last fifteen minutes to brown the crumbs and pork. Sprinkle with finely chopped parsley. Serve with egg sauce.