Sea Cookery

Wash the fish, scrape off the scales, remove the gills and eyes, scrape out the inside, taking care to remove the blood from the back bone. Wash well and dry with a clean cloth. Mix the herbs, parsley, and crumbs, moisten them with a little water, season to taste, and put the stuffing inside the fish. Sew it up, pass the tail through the eyes, or shape the fish like a letter S, brush over with beaten egg, sprinkle it thickly with brown crumbs, and bake it in a moderate oven for thirty minutes, taking care to baste with hot fat every five minutes to prevent the fish becoming dry. When baked, place the fish whole on a hot dish, garnish with parsley or slices of lemon, and serve with parsley sauce. NORWEGIAN MACKEREL. 4 mackerel 2 tablespoonfuls white bread crumbs 1 teaspoonful chopped parsley or fennel 1 tablespoonful chopped mushrooms pepper salt 2 ozs. butter a wineglassful of vinegar and water mixed brown crumbs 1 lemon Wash, clean, and dry the fish, split them down the back, and remove the bones. Sprinkle the inside with the mushrooms, white crumbs, bits of butter, parsley or fennel, and salt and pepper to taste. Lay one fish on another, insides facing. Put them on a greased baking tin, pour the vinegar and water round, cover with greased paper, and bake twenty minutes in a hot oven. Remove them from the tin, lay on a dish, sprinkle brown crumbs over, pour the liquor round, and garnish with lemon and parsley. Serve : hot or cold. MACKEREL A LA MAITRE D’HOTEL. 1 mackerel 3 tablespoonfuls Maitre d’ Hotel Sauce salt cayenne 2 ozs. butter Wash and clean the fish and remove the fins. Make a deep incision on either side of the backbone. Dry the fish with a cloth. Put a little salt, cayenne, and a teaspoonful of butter, melted, in each of the incisions. Lay on a well-greased gridiron, and broil over a gentle fire ; when a nice brown, turn over and broil the back. When done put the mackerel on a hot dish, fill up the incisions with sauce, spread over the remaining butter, place it in the oven a few minutes, and serve very hot. BAKED CODLIN. 1 small cod, about 3 lbs. weight \ teaspoonful mixed herbs 1 quart water brown crumbs 2 oz. butter 1 teaspoonful anchovy essence pints shrimp sauce Wash and clean the fish ; dry it and sprinkle over with brown crumbs. Grease a baking tin. Lay on the cod, pour in the water, add the herbs, anchovy essence, and butter broken in small pieces. Cover with a greased paper and bake in moderate oven one hour. Remove the paper, lift the fish carefully on a dish. Strain the gravy, and use it for the shrimp sauce. Pour the sauce round the fish. Garnish with lemon, parsley, and shrimps, and serve hot. FILLETS OF HADDOCK WITH TOMATO. 2 fresh haddocks £ lb. tomatoes 1 small onion \ pint fish stock 1 oz. butter 1 oz. cornflour salt pepper lemon juice