Planked Fish

A fish plank should be made of hardwood, sixteen inches long and twelve inches wide. Heat it very hot, place the fish skin side down, dust with salt and pepper, baste with melted butter, and put it in the under oven of the gas stove, or before a wood fire, or on the shelf in a coal oven. Cook quickly for fifteen minutes; baste again, decorate with potatoes ŕ la Duchess, pressed through a star tube; put it back in the oven and cook until the potatoes are brown. Garnish with parsley and lemon and send to the table.

Fillets Of Fish

Clean a good-sized rock, wash and dry. Hold the flesh firm and with a sharp knife cut it from the bone from tail to head. Turn the fish on the other side and do the same, pressing the flesh firmly with your hand. Cut the flesh in strips about an inch wide; roll each, fasten with a wooden skewer, dust with salt and pepper. Cook for three minutes in deep, hot fat, drain on brown paper, arrange neatly on a napkin, garnish with parsley and lemon and send to the table.

To Fry Smelts

Wash the smelts, make a slight opening at the gills with a very sharp knife or scissors; draw them between the thumb and finger, from tail to head; press the intestines out at the gill opening, keeping the fish whole. Wash and dry and dust with salt and black pepper. Beat an egg until the white and yolk are thoroughly mixed; add a tablespoonful of water and mix again. Dip the fish in the egg and cover them thoroughly with seasoned breadcrumbs and fry quickly in deep, hot fat. Drain on brown paper; dish on a napkin and serve with Tartar sauce.

Baked Bluefish

Take the intestines out at the gill opening, wash and dry the fish. Mix half a pint of breadcrumbs with two tablespoonfuls of melted butter; add half a teaspoonful of salt, a saltspoonful of black pepper, and stuff the fish. Then put it in a baking-pan, baste with melted butter, and add half a cupful of boiling water. Dust the fish thickly with flour and bake in a quick oven for three-quarters of an hour, basting several times. Serve with tomato sauce and potato balls.

Potato And Fish Timbale

Cut large potatoes into halves lengthwise. Scoop out the centres, leaving a wall a quarter of an inch in thickness. Stand the potatoes in a baking-pan, baste the sides with melted butter, and bake for twenty minutes. Pick apart a pound of cold cooked fresh codfish. Dust it with a level teaspoonful of salt and a saltspoonful of white pepper. Pour over a tablespoonful of carefully melted butter and a few drops of onion juice. Mix lightly with a fork. Fill this in the potatoes, dust the tops with breadcrumbs, place in the centre of each a bit of butter, and bake in a quick oven for twenty minutes. Serve cream sauce.

Fish A La Creme

Pick apart sufficient cold boiled fish to make a pint. Rub together a rounding tablespoonful of butter and one of flour; add half a pint of milk, stir until boiling; take from the fire, add the flaked fish, a teaspoonful of salt and a saltspoonful of pepper; toss gently without breaking the fish and stand it over hot water until thoroughly heated. Serve in paté shells or bread boxes.