Louis' every woman's cook book

Split the bluefish. Remove the bones, and cut the fish into pieces. Put them in a metal baking-dish. Season with salt and pepper, the juice of one-half a lemon, and a small glass of Sauterne wine. Cover the fish with When Served. Guests. Remarks. a buttered paper. Cook in the oven for ten or twelve minutes. Remove the paper, and cover the whole with a Sauce Creole. Sprinkle bread crumbs and butter over it, and put it back in the oven. Bake until the fish is cooked, which will take ten minutes or more. SHEEPSHEAD BOILED --EGG SAUCED Clean and wash the fish. Put it in a fish boiler and cover it with warm water. Add salt, a gill of vinegar, one carrot, an onion, a few peppercorns, and a bay leaf. When it comes to a boil remove the boiler to a part of the stove where it will remain at the boiling point for about twenty minutes. Dish up on a platter, with folded napkin. Surround with freshly cooked round potatoes. Serve egg sauce separate. HADDOCK A LA MORNAY Split a fresh haddock in two. Remove the head, fins, bones, and skin. Put it on a metal baking-dish, and season. Add a little fish stock or white stock to it. Cover with a buttered paper, and cook in the oven for ten minutes. Prepare a cup of thick cream sauce. Add the fish stock from the baking-dish to it, and then stir into it four ounces of good butter and two ounces of grated Parmesan cheese. Pour the sauce over the fish. Sprinkle plenty of grated cheese over it, and also some bread crumbs and a little melted butter. Bake in a moderate oven until the fish is done, and of a nice golden colour. Put the dish on a platter with a folded napkin. FINNAN HADDIE " EN COQUILLES " Parboil a finnan haddie (smoked haddock). Remove the bones and skin, and break the fish into pieces. Put the fish in a well-buttered cream sauce, just enough sauce to mix with the fish. Fill some scallop shells with the fish. Sprinkle some bread crumbs over them, and also some drawn butter. Bake for about ten minutes to obtain a golden colour. Serve individually on paper doilies, or together on a folded napkin. When Served. Guests. Remarks. WHITEBAIT FRIED PLAIN, OR DEVILLED <&£ Have the whitebait well washed, and free from all the weed and grass that is generally mixed with them. Drain well and put them in plenty of flour, and mix thoroughly so as to have them well floured. Put the whole in a wire sieve, and sift off all the flour. Then put them in a fine wire frying-basket, and fry them in very hot fat. Drain them well, and serve on a napkin with lemon, and tartar sauce separate. Devilled. Mix one tablespoonful of English mustard with Worcestershire sauce to the thickness of an ordinary sauce. Add a pinch of Cayenne and a dash of vinegar. Put the whitebait through this preparation before putting them in the flour. Then prepare and fry as directed in the above recipe. When Served. Guests. Remarks. SHELL FISH LOBSTER NEWPORT STYLE