European and American cuisine

Haddock^ Baked. — Scale and clean a fish, stuff with forcemeat, sew it up, sprinkle with salt, lay in a roasting pan with a few slices of pork under it and some on top ; add Yt cupful water, set in a hot oven, pour over the juice of 1 lemon and 1 ounce melted butter, and bake until done, basting frequently. Garnish with parsley and cut lemon ; serve on a warm dish with mustard sauce. Dried Haddock {always in Season).— Cut the dried fish into pieces, put them in a stew pan with a bouquet, pour over sufficient boiling water to cover, put the cover on, and let the fish remain in the boiling water without boiling for 10 or 15 minutes. Take out, put on a warm dish, spread over some butter, season with salt and pepper, and serve. BED SNAPPER. Where founds etc. — Bed snapper, of the family Sciaenida^ attains a length of from 1 to 2 feet ; the color of the living fish is bright red with a black blotch on the posterior part of the gill covers. It is found on both sides of the Atlantic, and on the American coast from New York to the far North ; is called rose fish, perch, and red snapper, and is abundant in Newfoundland, being in season from October to May. It is considered best when baked or steamed, or can be prepared in varions ways the same as perch. Red Snapper ^ la B^arnaise.— Select a fresh fish 6 pounds in weight ; clean, wash, and wipe dry ; season with 2 tablespoonfuls salt, 1 teaspoonful white pepper, and the juice of 1 lemon ; cut 2 onions into slices, lay half the slices on the drainer of a fish kettle, place the fish on top of it, lay the remaining slices inside and on top ; add V, bunch parsley and 2 sprigs of thyme ; put the drainer in the fish kettle, cover and let it stand 1 hour. Lift the fish out of the kettle, remove onions, parsley, and thyme, lay 4 slices larding pork in the bottom of the kettle, also a few slices of pork on top of drainer ; lay the fish on top of the pork, pour 1 ounce of butter over the fish, and lay 1 ounce of butter inside of fish. Put 2 tablespoonfuls lard in the bottom of the kettle, cover the fish with buttered paper ; then put on the cover, place the kettle over a moderate fire, and cook slowly till done, which will take 1 hour. When ready to serve, slip the fish on to a warm dish, garnish with parsley and fried oysters or scallops, serve with sauce B^amaise or egg sauce. (Care must be taken not to have the fire too hot ; the fish needs no basting and no water, and will cook to perfection in the time stated.) Bed Snapper^ Staffed and Baked.— Select a fish weighing about 5 pounds ; clean, wash, and dry it, season with 2 tablespoonfuls salt and the juice of 2 lemons, letting it lie 1 hour. In the meantime prepare the forcemeat as follows : Place a saucepan with 1 tablespoonful butter over the fire, add 1 finely chopped onion, 1 clove of bruised garlic, and fry this for a few minutes ; add 1 heaping tablespoonful flour, stir 3 minutes ; add Yt cupful meat broth, cook and stir till thick. Remove from fire, and when cold mix it with 1 pound finely chopped fresh codfish or halibut ; season with 1 tablespoonful salt, 1 teaspoonful pepper, a little Cayenne, Vt cup of mushrooms, 1 teaspoonful English mustard, 1 tablespoonful fine-chopped parsley, the yolks of 3 eggs ; mix all well together ; then fill into the WHITEBAIT. 209