The Swedish, French, American cook book

Soak the haddock from two to three hours; then put it in a fry¬ ing pan with some water, pepper, salt, and bay leaves; let simmer slowly from ten to fifteen minutes. When done, remove carefully on to a warm fish platter; heat one cup rich cream with a table¬ spoon butter, some chopped parsley, and pepper. When ready to serve, pour that over and serve with some potatoes for breakfast or luncheon. BLUEFISH ( Poisson bleu ) Bluefish is best for broiling, but it can also be baked, steamed, or fried. It is in season from the latter part of April to the first of October. Broiled Bluefish with Butter a la New York Poisson bleu grille au Beurre, a la New York Select a nice fresh bluefish; scale and wash well; open in front; re¬ move the main bone and as many of the small bones as can be found ; rub over with some melted butter; sprinkle with pepper and salt; put on a broiler and broil over a hot fire for eight to ten minutes — until golden brown. Turn out on a platter; put plenty of butter on top; put in oven until ready to serve. Place on a hot fish plat¬ ter — skin down and inside of the fish up. Put half a cup melted butter over the fish with some chopped parsley; squeeze some lemon juice over; garnish with quarters of lemons and parsley. Serve as a fish dish for dinner with cucumber salad or cold slaw. Stuffed Baked Bluefish with Tomatoes a l’Americaine Poisson bleu farci de Tomates et cuit au four, a VAmericaine Select a nice fresh bluefish; scale and wash well; cut open on side from head to tail; remove bones; stuff with bread stuffing; turn the fish over in a buttered pan — the uncut side up, rub some egg over the fish; sprinkle well with bread crumbs; put some butter on top; bake in the oven for twenty-five to thirty-five minutes, ac¬ cording to size of the fish. When done, remove carefully from the pan to platter; garnish with parsley and slices of tomato, with a piece of lemon on top. Serve for dinner with tomato sauce (made from the pan the fish is cooked in). Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg. Soak the bread in the tomato juice; add the egg, onion juice, pepper, salt, and, last, the butter and chopped parsley. Fried Bluefish ( Poisson bleu ) a la Bearnaise Scale, wash, and clean a bluefish well; cut in large diamond shapes across the fish; dip in egg and bread crumbs; fry in very hot fat; arrange on a paper doily, one piece resting on top of the other, with parsley in the centre. Garnish with lemons all around. Serve with bearnaise sauce. Stuffed Steamed Bluefish a la Meuniere Poisson bleu farci et cuit a la vapeur, a la Meuniere Select a nice fresh bluefish; scale, wash, and clean well; open on :he side; remove bone; stuff with fish forcemeat; put fish on but¬ tered pan the cut side down. Put some sherry, pepper, and salt in the pan; cook in the oven for fifteen to twenty minutes — well covered; then glaze with a nice brown glaze; dish up on a hot plat¬ ter; garnish with lemon and parsley. Boiled Bluefish ( Poisson bleu bouilli ) a la Bregitta