Baked Bluefish

Stuffing

2 tablespoons butter.

1 cup cracker crumbs or dried Bread crumbs 1 teaspoon finely chopped parsley.

1 tablespoon chopped pickles 1 teaspoon salt, few drops onion juice ¼ to ½ cup milk or water.

Melt butter, add remaining ingredients, and stir lightly with a fork until heated through. If a dry stuffing is preferred, omit liquid.

Wash and wipe bluefish, stuff, and sew. Cut three gashes on either side of fish and insert a slice of salt pork in each gash (if desired fancy, pink the edges of the salt pork). Season with salt and pepper, brush with melted butter, and dredge with flour. Place on a greased fish sheet, or on two four-inch-wide pieces of cheese cloth. Set in dripping pan, surround with finely chopped pork; bake, allowing fifteen minutes to the pound; baste with salt pork fat. There should be sufficient in the pan; if not, try out an additional quantity of pork.

When the fish is browned on one side, it should be turned, basted and browned on the other. To avoid this turning, many prefer to skewer the fish in the shape of the letter S, and place as if swimming in the pan.

Baked Haddock With Oyster Stuffing. Oyster Stuffing

2 cups oysters ¼ cup butter.

1 tablespoon chopped parsley 1 cup cracker crumbs.

Salt pepper.

Drain oysters; mix crumbs, melted butter and parsley. Season highly with salt and pepper. Sprinkle oysters with salt and pepper and mix with crumbs.

Remove head, tail and bone from haddock. Season with salt, pepper and lemon juice. Stuff with oyster stuffing and sew. Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and sprinkle with salt and pepper. Bake, allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan; cover with buttered cracker crumbs and baste.

Remove from pan to hot platter; garnish with parsley and pickles, and serve with Tomato', Hollandaise Sauce, or Egg Sauce.

Baked Fillet Of Fish. Baked Fillet Of Halibut

2 slices of halibut cut from salt, pepper, lemon juice, melted middle of fish butter.

2 cups oyster stuffing.

Wash and wipe fish. Place one slice on a buttered fish sheet, brush with melted butter, sprinkle with salt and pepper, cover with oyster stuffing. Place second slice on top of oysters, season, and brush with butter. Bake forty minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned.

Remove to hot platter; garnish with potato balls, parsley, and lemon; Hollandaise, Tomato, or Bechamel Sauce.

Finnan Haddie Baked

Wash the fish, put flesh side down in dripping pan, cover with cold water, let stand on back of range ten minutes. Drain and rinse with cold water. Place on platter, cover with milk, and bake twenty minutes.