The art of cooking

Skin now the sole,* and cut away the head, fins and tail. Place the fish over the preparation in the baking tin, sprinkle over it the remaining bread crumbs, chopped mushroom, shallot and parsley, also the pepper and salt, put over all the butter in small pieces, and bake in a quick oven ten minutes. Serve on a hot dish, with the stock heated and poured around. Note. — If the chalot or small French onion is not to be procured, a bit of the common onion may be substituted. Broiled Shad. — Prepare: one shad, two ounces butter, one-half teaspoonful of pepper, one-half teaspoonful of salt. Split the shad, when cleaned, directly through the back bone with a'strong sharp knife. Grease the broiler, slightly, place the fish between its leaves, and broil over a quick, clear fire, for ten minutes. When done, remove quickly from the broiler, dress with the butter, pepper and salt, and send it to the table as hot as possible. The dish may be garnished with lemon quarters, and a sprig of parsley at either end. Note. — All classes of broiling fish, may be treated after this recipe. Stuffed Haddock. — Provide : one large haddock, two ounces of beef suet, three tablespoonfuls of bread- * See directions for skinning sole, page 26. ^• FRIED SMELTS, crumbs, one teaspoonful of chopped thyme, one dessert spoonful of chopped parsley, one egg, one saltspoonful of salt, one saltspoonful of pepper. The haddock must be thoroughly dried after cleaning and the tail and fins cut off leaving the head. Make a stuffing by mixing two tablespoonfuls of the bread crumbs * with the parsley, thyme, pepper and salt into which drop the egg to give the dressing consistency. Pack this stuffing snugly into the stomach of the fish, sew the sides together with needle and thread, place it in a greased baking pan, dampen it over with milk or egg, sprinkle over it the remainder of the bread crumbs and bake three quarters of an hour in a moderate oven, taking occasion to baste from time to time with the drippings. Note — To bake evenly the fish should stand in the pan in the position which it naturally takes in the water, and this may be accomplished by placing a long skewer first through the tail of the fish, next through the centre of the body and lastly through the head. A strong cord passed in the same manner through the fish and drawn taut will serve the purpose. Salmon, trout, sea bass, and shad may be done also after thi^ recipe. Fried Smelts. — One dozen smelts, two tablespoonfuls of fiour, two eggs, four tablespoonfuls of bread crumbs, one teaspoonful of salt, one teaspoonful of pepper. Take first the flour and the bread crumbs and place them upon separate sheets of kitchen paper. Mix with the bread crumbs the salt and pepper, when the fish have been thoroughly prepared, dip them one by one into the flour for the purpose of drying them. Beat now the eggs until very light and roll the fish one by one therein, place them then into the bread crumbs, rolling each from side to side until well covered. Throw the fish, thus prepared, into smoking hot clarified fat or lard and cook for five minutes. Garnish with parsley and serve in a folded napkin. Note — -AU pan fish including brook trout, may be treated in this way. Note — White bait is cooked by simply being thrown into hot lard just as they are taken from the water and cooked for two minutes. FISH— SECOND DIVISION. Fish a-la-Rusenne. — Provide for this : one-half pound of flour, one-quarter of a pound of butter, one teaspoonful of yeast powder, three eggs, one-half teacupful of boiled rice, one pound raw fish, one gill of cold water, onehalf teaspoonful of salt, one teaspoonful of pepper.