European and American cuisine

Bluefish, Baked. — Clean, wash, and wipe a fresh 4-pound bluefish, season inside and outside with salt and pepper ; lay in a dish with two onions cut into slices, 1/2 bunch parsley, the juice of 1 lemon, cover, and let it lie 1 hour ; then remove, fill with fish forcemeat, sew up, and place in a baking pan with a few slices of larding pork under it, pour over 2 ounces melted butter, and lay 3 thin slices of pork on top of the fish ; cover with buttered paper, and place the pan in a hot oven to bake, baste occasionally with its own gravy. When done remove the fish carefully to a warm dish, garnish with parsley, and serve with boiled potatoes and sauce Hollandaise or egg sauce. Bluefish, Fried. — Split a well-cleaned bluefish through the back, cut each half into 3 pieces, season with 1 tablespoonful seasoning salt, letting lie 1/2 hour ; then roll the fish in fiour ; melt 1 tablespoonful lard or fat in a frying pan, when hot put in as many fish pieces as will conveniently lie in the pan, and fry light brown BLUEFISH. 923 on both sides ; when all are fried arrange them on a hot dish, and serve with French fried potatoes and mustard sauce, or without any sauce. Bluefish fried in larding pork is excellent Broiled Bluefish with Butter à l'Allemande. — Split a well-cleaned bluefish of 3 pounds through the back, wash, and wipe it dry, brush each half over with melted butter, lay the fish on a hot broiler with the meat side toward the fire, and broil over clear moderate fire 10 minutes ; then turn and broil 5 minutes on the other side. In the meantime mix 2 ounces butter with 1 eren tablespoonful seasoning salt, 1 tablespoonful lemon juice, and 1 teaspoonful fine-chopped parsley. Arrange the fish on a warm dish, spread the butter over, and serve with baked potatoes. Bluefish & la B6arnaise. — Split a well-cleaned bluefish of 3 pounds in weight through the back, remove the skin and bones, cut the meat into 6 pieces, season them with 1 even tablespoonful salt, sprinkle over the juice of 1 lemon, and set the fish aside for 1 hour. In the meantime prepare a sauce B6arnaise, and place it in a warm place. Wipe the fish dry with a napkin, and dust lightly with flour ; have 2 well-beaten eggs in a soupplate, take each piece of fish separately on a fork, dip into beaten egg, then in fresh rolled cracker crumbs ; when the pieces are prepared lay on a clean board and pat smooth with a knife. Place a frying pan with 2 ounces lard or beef fat over the fire ; when hot put in some of the fish pieces, and fry light brown on both sides over moderate fire ; when all are done pour the sauce on a warm dish, and arrange the fish over it. Serve with potatoes d, la Parisienne. Bluefish prepared in this way may also be served with Tartar sauce. Bluefish en Papillotes. — Clean, wash, and wipe a 3-pound bluefish, split through the back, remove the bones, and cut each side into 3 pieces; season with 1 tablespoonful seasoning salt, sprinkle over the juice of 1 lemon, lay the pieces in a covered dish, with 2 onions cut into slices, 2 sprigs of thyme, 1 bay leaf, and 12 whole peppers ; cover and let it stand 1 hour. Then lay the fish 224 ^^^ FOOD, Era