Baked Whitefish
Wash carefully, dry, and stuff with bread crumbs well seasoned; sew up with twine and put in a pan, with enough water to keep from scorching; baste frequently with butter and water, and serve with egg sauce.
HADDOCK SOUFFLÉ-One cup of cold baked haddock and one of mashed potatoes mixed together, one-half cup of milk, add, gradually, salt and pepper; stir in one egg, well beaten; put in a buttered mold or dish and set in the oven until hot; then beat the white of another egg stiff and stir into it the yolk beaten with salt and pepper; heap over the fish and brown.
HALIBUT (à la Créole) - Four pounds of fish; one cup of water; one pint of stewed tomatoes; one slice of onion; three cloves; two tablespoons of butter; one tablespoon of flour; one teaspoon of salt; one-fourth teaspoon of pepper. Put the tomatoes, water, cloves and onion on the stove in a stewpan to boil. Mix the butter and flour together, stir them into the sauce when it boils, and add the salt and pepper. Cook ten minutes, and strain into a bowl. Pour into a deep plate boiling water to the depth of one-half an inch, and lay the fish in it for one minute, skin side down; on removing the fish from the water the black skin can be easily taken off. Wash the fish in cold water, season with salt and pepper and lay it on the baking sheet in a dripping-pan; then pour half the tomato sauce around the fish, and bake in a hot oven forty-five minutes, basting three times with the remainder of the tomato sauce. Serve with the sauce remaining in the bottom of the pan poured around the dish.