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Broiled Bloaters

Scrape and clean enough bloaters and wipe dry on a towel; split down the belly from head to tail and lay them flat upon a buttered gridiron, over a clear fire, broiling for about six minutes, turning so as to cook both sides. When they are done, place them on a dish with a little butter over them and serve. Baked Bluefish, Italian Style Score and scale the requisite amount of bluefish and place it in a buttered pan with half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and a little very finely chopped onion, six chopped mushrooms, and season with salt and pepper; cover the dish with buttered paper and cook in a moderate oven for fifteen minutes, then remove and lay on a dish. Place the liquor in a stewpan, add a gill of Spanish sauce, with one wineglassful of white wine, and reduce for two minutes. Pour the sauce over the fish, with a little finely chopped parsley, and serve, with fancy croutons of bread.