Twentieth century home cook book

Select a large shad. Clean, dry, and rub thoroughly with salt, inside and out. Make a dressing of grated bread crumbs and oysters, season it well with pepper and salt and plenty of butter. Put the fish in a baking pan with enough water to keep it from burning ; bake about one hour basting often with butter and the essence from the fish. When brown place the fish on a platter where it will keep hot ; cover the fish over while you prepare the gravy. Add a spoonful of catsup and the juice of half a lemon to the gravy. Garnish the fish with water cresses or curled parsley. The sauce should be served in a sauce boat. BAKED GURNET. Clean and dry the gurnet ; make a stuffing of bread crumbs, a little suet, minced parsley, sweet herbs, pepper and salt, and the yolk of an egg; stuff the fish, put into a baking dish with pieces of dripping and a little water; bake in a quick oven for about an hour, basting constantly. Serve with shrimp sauce. RED MULLET, BAKED. Clean the fish, take out the gills, but leave the inside ; fold in oiled paper, and bake them gently ; when done take the liquor that flows from the fish, add a thickening of butter and flour ; add half a teaspoonful of anchovy sauce, one glass of sherry, cayenne and salt to taste ; let boil two minutes ; serve the sauce in a tureen, and the fish on a dish, after having removed the paper. MULLETS DRESSED WITH FINE HERBS. Trim and place the mullets on a saucepan, buttered, season with pepper and salt, strew over them chopped mushrooms, shallot and parsley, moisten with two glasses of sherry, and a large spoonful of brown sauce. Mix with the herb sauce a little essence of anchovy and the juice of half a lemon • one spoonful of chopped and blanched parsley. Pour over the mullets and send to the table. BAKED BLACK FISH. Rub a handful of salt over the surface to remove the slime peculiar to the fish. For the stuffing two ounces of beef drippings, one ounce salt pork, two tablespoonfuls of chopped parsley ; fry brown in a saucepan ; then add one teaspoonful of chopped capers, half saltspoonful of white pepper, half teaspoonful salt, one gill of broth ; stir until boiling hot, place inside of the fish, cut several slices of pork in thin pieces, and lay on either side of the fish, tie it well with a twine, sprinkle with salt and pepper, then serve with a sauce made of stock seasoned with one tablespoonful each of Walnut and Worcestershire sauce, one tablespoonful of chopped capers, and one tablespoonful of parsley. BAKED TROUT. Clean, wash, and wipe the fish, which should be large ; prepare a stuffing of fine bread crumbs, salt, pepper and herbs, add with this a beaten egg. Stuff the fish and sew it up ; place in a baking pan with about two gills of water, and a piece of butter the size of an egg. Baste with water and butter until don and well browned. Place the fish on a hot dish ; then add to the gravy a tablespoonful of browned flour ; wet with cold water a spoonful of catsup, little lemon juice and a glass of wine. Pour the gravy around the dish. STUFFED AND BAKED FISH. Clean and wipe the fish dry, rub salt inside, and pepper; then salt and flour the outside well ; take grated bread crumbs and add a teaspoonful of pepper and salt to one beaten egg, also a litde sage and onion ; stuff the fish and bake until thoroughly done. Serve with cream or tomato sauce. BAKED SHEEPSHEAD. Prepare the fish for cooking, gash the sides in several places, use salt and pepper freely. Mix with one pint of stale bread crumbs some finely chopped meat, thyme, some salt, cayenne pepper, the yolk of two or three eggs ; mix the ingredients well together, then stuff the gashes and inside. Sprinkle well with flour and black pepper ; place in a pan the proper size with one quart of water ; bake fully two hours. Serve with any kind of sauce desired TO BAKE STURGEON.