The Pattern cook-book

One pint of vinegar or sour wine. Boil for fifteen minutes, skim well, strain, and boil the fish in the liquid. First rub the fish with lemon juice and salt, then place it in a kettle, and cover it with the court bouillon, and boil it slowly until done. Serve the fish with a sauce, the same as if it were plainly boiled. This court bouillon is easily preserved and may be used several times. FISH, BAKED. Cod, haddock, cusk, blue-fish, shad, red-snappers, white fish, trout and many other kinds of fish are stuffed and baked whole. Instead of the wire rack used for roasting meat, have a thick sheet of tin, with rings at the ends for handles, and large enough to fit into the drippingpan. A simple sheet of tin may be used, without handles. By this means the fish can be easily lifted out and slipped into the serving dish. If a sheet of tin is not at hand, put two broad strips of cotton cloth across the pan before laying the fish in it, and when the latter is done lift it out by means of the cloth. Rub the sheet well with fat pork to keep the fish from sticking to it, and also place pieces of the pork under the fish itself. The following varieties of stuffing will be found satisfactory for filling fish for baking. CRACKER STUFFING. One cupful of cracker-crumbs. Two-thirds cupful of water or milk. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One tea-spoonful of chopped parsley. One tea-spoonful of chopped onion. One table-spoonful of capers. Two table-spoonfuls of butter. One table-spoonful of lemon juice. Rub the butter into the cracker-crumbs, add all the seasoning, and then stir in the water or milk. This makes a crumbly stuffing. STALE BREAD STUFFING. One and one-half cupful of grated bread-crumbs. One-half cupful of milk. One table-spoonful of chopped onion. One table-spoonful of butter. One tea-spoonful of salt. One-fourth tea-spoonful of pepper. Add the seasoning and butter to the crumbs, and beat in the milk last. This stuffing is more commonly made than the last. OYSTER STUFFING. One pint of oysters. One cupful of powdered cracker-crumbs. One-half table-spoonful of chopped onion. One table-spoonful of butter. One-quarter tea-spoonful of pepper. One tea-spoonful of salt. One tea-spoonful of chopped parsley. Chop the oysters fine, and add to them the other ingredients, mixing well. Fish will bake more evenly and may be more easily managed in every way, if placed upright in the pan instead of on their sides. Each fish may be propped up with pared potatoes or a cut of stale bread placed on each side. Fish, however, that are long and narrow may be readily tied into the shape of the letter S, thus : Having threaded a long needle with twine, tie the end of the twine around the head of the fish, fastening it tightly; then pass the needle through the center part of the body, draw the string tight, and fasten it around the tail. Fish thus tied will retain the shape after they are baked.