For fish weighing 3 to 5 pounds, clean and scale, removing head and tail or not, as desired. Rub with salt inside and out.✪ Baked Stuffed Fish Stuff and sew. Place on fish sheet in dripping pan or on oiled oven-proof platter. If desired, arrange in circle or in “S” shape, fastening with skewer. Bake 10 to 15 minutes in very hot oven (550° F.), then reduce heat as it browns to 425° F., and bake 30 to 45 minutes, according to thickness of fish. Allow 10 minutes to the pound up to 4 pounds, and 5 minutes for each additional pound. Do not baste oily-meated fish. Baste dry-meated fish every 10 minutes or cover with thin slices of fat salt pork or gash and insert bits of fat salt pork. Serve with any of the sauces listed below. Stuffings. Plain Stuffing (p. 180) Celery Stuffing I or II (pp. 180, Mushroom Stuffing (p. 182) 181) Savory Mushroom Stuffing (p. 182) Oryster Stuffing I (p. 180) Oyster Stuffing II! (p. 181) Sauces. White Sauce (p. 191) Egg Sauce I or II (p. 194) Cream Sauce (p. 191) Bercy Sauce (p. 194) White Sauce with Egg (p. 191) Tomato Sauce (p. 198) Brown Almond Sauce (p. 191) Sauce Finiste (p. 199) Onion Sauce (p. 192) Tomato Cream Sauce (p. 199) Drawn Butter Sauce (p. 194) Oyster Sauce (p. 200) Shrimp Sauce? (p. 194) 1 Oyster Stuffing is good with Cod. nets. 2 Shrimp Sauce with Bluefish is a particularly delicious combination. 212 THE BOSTON COOKING-SCHOOL COOK BOOK BAKED STUFFED FILLETS OF FISH Lay fillet on oiled fish sheet in baking dish or on oven-proof platter. Sprinkle with salt, cover with stuffing and with another fillet. Brush with oil or melted butter and bake as for Baked Stuffed Fish. BROILED FISH (Cod, Halibut, Pompano, Salmon, Scrod, Swordfish, Whitefish, etc.) Whole. Split and clean. Remove head and iail or not, as desired. Wipe as dry as possible, sprinkle with salt and pepper. Place on well-greased broiler. Broil on flesh side, turn and broil on skin side, just long enough to make skin brown and crisp. To remove from broiler, loosen fish on one side, turn and loosen on other side. Slip from broiler onto hot platter or place platter over fish and invert platter and broiler together. In Slices. Turn often while broiling. Fillets. Brush with oil, sprinkle with salt and flour, and place on greased broiler or cooky sheet. Broil quickly until brown, then turn and brown other side. To turn on cooky sheet, use two broad spatulas, or put a second cooky sheet over the fillet and invert both sheets together, then remove the first sheet. Serve with melted butter, Maitre d’Hotel Butter (p. 204), or Lemon Butter (p. 203), etc. Pompano is delicious with Cucumber Hollandaise (p. 202). SAUTEED FISH Clean small fish, leaving on heads and tails. Cut large fish in slices or fillets. Roll in salted flour or granulated corn meal. Put 2 or 3 tablespoons butter or olive oil in frying pan✪ Sauteed Fish, heat, put in fish, brown on one side, turn, and brown other side. For cod, eel, halibut, etc., try out slices of fat salt pork in frying pan, remove scraps, and sauté in fat. Serve with melted butter, Maitre d’Ho6tel Butter (p. 204), or Lemon Butter (p.°203), Tarter Sauce (p. 203), Tartare Sauce (p. 207), Creole Sauce (p. 197), Hollandaise (p. 201), Cucumber Hollandaise (p. 202). FISH 213 Bass Haddock Red Snapper Bullheads Halibut Salmon Cod Perch Fresh Sardines Eels (skin and cut in Pickerel Smelts 2-inch pieces) Pike Brook Trout Flounder Pompano Whitebait, etc. FRIED FISH (In Deep Fat) (Flounder, Smelts, Whitefish, or fillets of Halibut, etc.) Clean, wipe as dry as possible. Sprinkle with salt, dip in flour, egg, and crumbs, and fry in deep fat (370° F.). STEAMED FISH (Cod, Flounder, Hake, Haddock, Halibut, Perch, Pickerel, Pike, Red Snapper, Salmon, Lake Trout, Turbot)

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For fish weighing 3 to 5 pounds, clean and scale, removing head and tail or not, as desired. Rub with salt inside and out. Stuff and sew. Place on fish sheet in dripping pan or on oiled oven-proof platter. If desired, arrange in circle or in “S” shape, fastening with skewer. Bake 10 to 15 minutes in very hot oven (550° F.), then reduce heat as it browns to 425° F., and bake 30 to 45 minutes, according to thickness of fish. Allow 10 minutes to the pound up to 4 pounds, and 5 minutes for each additional pound. Do not baste oily-meated fish. Baste dry-meated fish every 10 minutes or cover with thin slices of fat salt pork or gash and insert bits of fat salt pork. Serve with any of the sauces listed below. Stuffings. Plain Stuffing (p. 180) Celery Stuffing I or II (pp. 180, Mushroom Stuffing (p. 182) 181) Savory Mushroom Stuffing (p. 182) Oyster Stuffing I (p. 180) Oyster Stuffing II! (p. 181) Sauces. White Sauce (p. 191) Egg Sauce I or II (p. 194) Cream Sauce (p. 191) Bercy Sauce (p. 194) White Sauce with Egg (p. 191) Tomato Sauce (p. 198) Brown Almond Sauce (p. 191) Sauce Finiste (p. 199) Onion Sauce (p. 192) Tomato Cream Sauce (p. 199) Drawn Butter Sauce (p. 194) Oyster Sauce (p. 200) Shrimp Sauce? (p. 194) 1 Oyster Stuffing is good with Cod. nets. 2 Shrimp Sauce with Bluefish is a particularly delicious combination. BAKED STUFFED FILLETS OF FISH Lay fillet on oiled fish sheet in baking dish or on oven-proof platter. Sprinkle with salt, cover with stuffing and with another fillet. Brush with oil or melted butter and bake as for Baked Stuffed Fish. BROILED FISH (Cod, Halibut, Pompano, Salmon, Scrod, Swordfish, Whitefish, etc.) Whole. Split and clean. Remove head and iail or not, as desired. Wipe as dry as possible, sprinkle with salt and pepper. Place on well-greased broiler. Broil on flesh side, turn and broil on skin side, just long enough to make skin brown and crisp. To remove from broiler, loosen fish on one side, turn and loosen on other side. Slip from broiler onto hot platter or place platter over fish and invert platter and broiler together. In Slices. Turn often while broiling. Fillets. Brush with oil, sprinkle with salt and flour, and place on greased broiler or cooky sheet. Broil quickly until brown, then turn and brown other side. To turn on cooky sheet, use two broad spatulas, or put a second cooky sheet over the fillet and invert both sheets together, then remove the first sheet. Serve with melted butter, Maitre d’Hotel Butter (p. 204), or Lemon Butter (p. 203), etc. Pompano is delicious with Cucumber Hollandaise (p. 202). SAUTEED FISH Clean small fish, leaving on heads and tails. Cut large fish in slices or fillets. Roll in salted flour or granulated corn meal. Put 2 or 3 tablespoons butter or olive oil in frying pan, heat, put in fish, brown on one side, turn, and brown other side. For cod, eel, halibut, etc., try out slices of fat salt pork in frying pan, remove scraps, and sauté in fat. Serve with melted butter,Maitre d'Hotel Butter (p. 204), or Lemon Butter (p. 203), Tarter Sauce (p. 203), Tartare Sauce (p. 207), Creole Sauce (p. 197), Hollandaise (p. 201), Cucumber Hollandaise (p. 202). Bass Haddock Red Snapper Bullheads Halibut Salmon Cod Perch Fresh Sardines Eels (skin and cut in Pickerel Smelts 2-inch pieces) Pike Brook Trout Flounder Pompano Whitebait, etc. FRIED FISH (In Deep Fat) (Flounder, Smelts, Whitefish, or fillets of Halibut, etc.) Clean, wipe as dry as possible. Sprinkle with salt, dip in flour, egg, and crumbs, and fry in deep fat (370° F.). STEAMED FISH (Cod, Flounder, Hake, Haddock, Halibut, Perch, Pickerel, Pike, Red Snapper, Salmon, Lake Trout, Turbot)

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Boston Cooking-School cook book