TWENTY-SIX WAYS TO COOK BLUEFISH Pt. #2

BAKED BLUEFISH WITH WHITE WINE SAUCE

Put a cleaned bluefish into a buttered pan with salt, pepper, minced
parsley, sweet herbs, a sliced onion, two cupfuls of white wine,
and one cupful of white stock. Cover with a buttered paper and
cook for forty minutes, basting as required. Take out the fish,
strain the sauce, and thicken with a tablespoonful of flour cooked
in butter. Boil for ten minutes, add three tablespoonfuls of butter,
the juice of half a lemon and three egg yolks well beaten. Bring
to the boil, pour over the fish, and serve.

BAKED BLUEFISH A LA NAPLES

Prepare the fish according to directions given for Baked Bluefish--II.
Fry in butter for five minutes two tablespoonfuls each of chopped
onion, carrot, and lean raw ham. Add twelve pepper-corns, two cloves,
and a sprig of marjoram. Add two and one half tablespoonfuls of
flour and cook until brown. Add gradually one cupful of brown stock
and one and one fourth cupfuls of white wine. Cook until thick,
stirring constantly, strain, reheat, pour over the fish,
sprinkle with minced parsley, and serve.

BOILED BLUEFISH

Prepare according to directions given for Boiled Bass.

BROILED BLUEFISH--I

Split the fish down the back and soak for half an hour in brine.
Rinse in fresh water, dry on a towel and broil on a buttered broiler.
Serve on a hot platter with melted butter poured over, and garnish
with watercress and sliced lemon.

BROILED BLUEFISH--II

Clean and split down the back, season with salt and pepper, and
broil according to directions previously given. Sprinkle with minced
parsley and lemon-juice and pour over a little melted butter. Serve
with a border of mashed potatoes.

PAN-BROILED BLUEFISH

Lay the fish flesh side down in a well greased, very hot pan. Turn
with a pancake-turner.