European and American cuisine

Sheepshead a la Creole. — Season a well-cleaned 3-pound sheepshead with 1 tablespoonful seasoning salt ; lay the fish in a buttered pan, pour over 2 ounces melted butter, put 1/4 cupful white wine in the pan, cover with buttered paper, set the pan in a hot oven to bake, basting frequently. At the same time melt 1 ounce butter or oil in a saucepan, add 2 tablespoonfuls fine-chopped onion, 1 fine-chopped green pepper without the seed, 1 clove of bruised garlic, 1/4 cupful chopped mushrooms, stir and cook 6 minutes ; add 3 fresh tomatoes peeled and cut fine, 1 teaspoonful salt, and Yt even teaspoonful pepper ; let simmer slowly until the tomatoes are done. Melt in a small saucepan 1/4 tablespoonful butter, add 1/4 tablespoonful flour, stir for a few minutes ; add 1 cupful boiling water, 1 teaspoonful beef extract, cook a few minutes ; add it to the other ingredients in the first saucepan, continue to boil 5 minutes. When the fish is done, remove carefully to a hot dish, pour the sauce over it, and garnish with small slices of bread, cut half -heart shape, and fried in butter. If wine is not handy, sprinkle the juice of 1 lemon over the fish, and pour 1/4 cupful water in the pan. Weakfish, pike, perch, and whitefish may be prepared the same way. KINGFISH. Where found, etc. — Kingfish, of the genus Umbrina^ is of a dull-gray color, with silvery reflections on the side and irregular dark bars ; length 16 to 17 inches, weight 1 to 2 pounds ; it is a deep swimmer* a good table fish, and is oft^n called whiting. It KINGFISH. 805 is rare on the New England coast, bat common in the waters ot the Middle States. In season from May till October. It is prepared in yarioas ways, the same as trout, carp, bass, and sole. Kingfish an Gratin. — ^Remove the fillets from a fresh fish weighing 1 pound each ; season with salt and pepper, fold the fillets double, lay in a buttered pan, sprinkle over 1 fine-chopped onion, 1/4 cupful chopped mushrooms, and pour some melted butter over each fillet ; put 1/4 cupful white broth in the pan and 1/4 cupful white wine ; sprinkle oyer 2 tablespoonfuls bread crumbs, set the pan in a hot oven and bake 15 minutes ; then remove the fish to a liot dish. Melt 1 tablespoonful butter in a saucepan ; add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 cupful white broth and the fish grayy, cook a few minutes ; mix the yolks of 2 eggs with the juice of 1/8 lemon, add slowly to the sauce ; add 1/4 teaspoonful beef extract, 1 eyen teaspoonful seasoning salt, and serve with the fish and boiled potatoes. Fillets of Kingfish a la Tartare.— Lift the fillets from a medium-sized fish, remove the skin and pare the pieces into oyal shapes; season with salt, pepper, and lemon juice; let stand 1/4 hour, then dust with fiour, dip into beaten egg, roll in bread crumbs, and fry in hot fat to a fine color. Arrange the fish on a hot dish, garnish with parsley, and serve with Tartar sauce. HADDOCK. Where founds etc.— A soft-rayed fish of the cod family. This well-known species varies in length from 1 to 2 feet, and in weight from 2 to 6 pounds. The color is dark gray aboye and silvery gray below. The haddock is found everywhere on the American coast from New York to the arctic regions ; it is an excellent fish when eaten fresh. The spawning time is in early spring.