Kingfish, Baked

Select a good fresh kingfish, take off the fillets, suppressing the skin; season with salt, pepper, and nutmeg, then fold them in two and pare nicely; butter the bottom of a baking dish, bestrew it with chopped onions and mushrooms; range the fillets over, laying a fluted mushroom (No. 118) on each fillet. Pour over a cold half-glaze sauce (No. 413), pour into the bottom of the dish, three or four tablespoonfuls of white wine; bestrew bread-crumbs over, and sprinkle the surface with a brush dipped in melted butter. Set the dish into a moderately heated oven, and let the fillets cook for fifteen to eighteen minutes; after removing the dish lay it on another to be sent to the table.

Another Way.—Butter a baking dish, and place in it the fish folded in two, nicely pared; pour over some white wine, lay mushroom heads on top, and mask with a brown sauce (No. 416), into which a quarter as much tomato sauce (No. 549) has been mixed. Bestrew the surface with bread raspings, pour melted butter over all, and bake and cook in a hot oven; when serving press the juice of a lemon on it, and besprinkle with chopped parsley.