Kingfish on the Dish—Gastrite

Cut off the fins from well cleaned fish, split them from head to tail on the belly side, in order to take out the dorsal bone: season with salt and pepper. Butter the bottom of a small baking dish, cover it over with chopped mushrooms and onions, and lay the open kingfish on top upside down, the skin side underneath; pour half a gill of white wine in the bottom of the dish, and besprinkle the top with gastrite; pour over a little melted butter, and bake in a moderate oven for twelve to fifteen minutes. After taking the fish from the fire, slip into the bottom a few spoonfuls of half-glaze sauce (No. 413) finished with lemon juice.

For the Gastrite.—Take the crumb part of a stale loaf of bread, put it in a towel with a little flour, close the towel and work the bread so it will crumble, then pass it through a fine sieve, and mix it with a little chopped up parsley and grated parmesan or Swiss cheese.