Scientific cooking with scientific methods

shape. Sprinkle with salt and brush with lemon juice. Place on a wel] -greased fish-sheet in a dripping-pan, and cover thickly between the fillets with oysters, well seasoned and dipped in buttered cracker crumbs. Place the fillets together and fasten in several places with small wooden toothpicks. Brush with egg slightly beaten, cover top with buttered crumbs, and bake in moderate oven for forty or forty-five minutes. Serve with Hollandaise sauce. The oysters want to be large. Allow one cup of cracker crumbs to one pint of oysters after they are drained and cleaned. Stuffed Haddock, Oyster Sauce. Clean, wipe, shape and sprinkle with salt on the inside, and stuff w^ith highly seasoned cracker crumbs, using a little onion juice. The fish wants to weigh from three and a half to four pounds. Bake slowly in moderate oven, using salt pork on top of fish and in the pan to baste with. Serve with oyster sauce. Oyster Sauce. 1 pint oysters. H cup butter. 14 cup flour. Chicken broth can be used 1 cup oyster liquor. instead of milk. 1 cup milk. Salt and pepper to taste. Wash oysters in half cup of water. Heat the oyster liquor, and strain. Add the oysters to it and cook until plump. Remove the oysters, and make a sauce of the butter, flour, milk and oyster liquor. Add the oysters and season to taste with salt and pepper. Oyster Stuffing for Fish. 1 cup cracker crumbs. 1 tablespoon chopped 14 cup butter. parsley. ^2 pint oysters. Salt and pepper to taste. 2 tablespoons lemon juice. (Moisten with oyster liquor. Crumb the crackers rather coarse, and stir into the melted butter; add the seasonings and the oysters that have been cleaned, and moisten with the liquor, using care not to have them too wet, as there will be moisture from the oysters as they get hot in the baking. This stuffing can be used for haddock, cod, slices of halibut, or any fish you desire to bake and stuff. Baked Halibut Steaks. Two halibut steaks cut one and a half inches thick: scrape well on the skin side, and wipe with cheesecloth wet in salt w^ater. Lay on a well-buttered fish-sheet, and place in dripping-pan. Spread the top with soft butter, and cook in moderate oven until the fish leaves the center bone and will flake nicely. Use a very little water in bottom of pan, and baste several times while it is cooking. Serve with Tartar sauce and cucumbers, dressed with French dressing. This makes a beautiful fish course for a green luncheon. Fillets of Flounder. A piece of fish, large or small, freed from skin and bone, is called a fillet. When flounder is cut into fillets, it is often served as fillets of sole, a fish found in English water and held in high esteem. Select your flounders of uniform size and large enough that each fish will give you four fillets. Marinate them with two tablespoons of olive oil and one of lemon juice, with salt and pepper ; or dip them in melted butter and dredge with salt and pepper. Roll them, beginning at the broad end. and fasten with a wooden toothpick. Egg and crumb them, and fry in hot fat for seven minutes, putting in four at a time, so as not to reduce the temperature of the fat too much. Dress the fillets