Fish: Sauce
Place in a hot oven, add a cupful boiling water, and cover. Baste frequently. Bake one hour. Serve with Sauce Hollandaise.
Baked Fresh Cod with Cheese Sauce.
Lay a slice of cod in salt and water for half an hour; wipe dry and rub with melted butter and lemon juice. In the bottom of the baking pan, under the grating and not touching the fish, have a cupful veal stock. Pepper and salt the fish, cover and bake ten minutes to the pound.
Take up on a hot platter and sift fine crumbs over it. Put dots of butter on these. Set in the oven to brown while you strain the gravy from the pan, thicken with browned flour, add the juice of lemon, 4 tablespoonfuls grated Parmesan cheese, and a little onion juice. Boil one minute, pour a few spoonfuls carefully over the crumb crust of the fish, the rest into a boat.-MARION HARLAND.
Baked Bluefish.
This recipe will answer for all sorts of fish. Have the fish opened at the gills, and the intestines drawn out through the opening. Make a stuffing of pint bread crumbs, a tablespoonful melted butter, a teaspoonful salt, and a dash pepper. Mix the ingredients, fill the fish, and sew the head down firmly. If you use pork, cut the fish into gashes two inches apart and all the way across on one side down to the bone; fill the gashes with larding pork, dust the fish thickly with bread crumbs, baste it with a little melted butter, put½ cupful water in the pan, and bake in a quick oven about an hour, basting frequently. Dish the fish carefully, garnish with parsley and lemon, and serve with brown or tomato sauce.- MRS. RORER.
Bluefish Baked with Tomato Sauce.
Prepare a fish of about 4 pounds, put in a buttered pan, cover with tomato pulp, sprinkle liberally with bread crumbs, and dot with bits of butter. Place in oven forty minutes, MRS. CURTIS'S COOKBOOK until the flesh begins to separate from the back bone.
Cod Steaks à la Cardinal (French recipe).
Cut 3 pounds fresh cod into slices an inch thick; sprinkle with salt, pepper, and lemon juice, fasten each slice with a toothpick to give it a neat shape. Brush the fish with warmed butter, lay it on the bottom of a large saucepan, pour over it a cupful white stock, and cover closely, first with buttered paper, then with the pan lid. Simmer gently for twenty to twenty-five minutes, take skewers and arrange the fish neatly on a hot dish; pour over it tomato sauce, flavored with essence of anchovy; garnish round the edge with sprigs of fresh parsley and slices of lemon.