d
baking-pan, rub with butter, dredge with seasoned flour, add one
cupful of Claret, and bake. Take up the fish, strain the liquid,
add a little more Claret, thicken with flour, brown in butter,
season with red pepper, and serve separately.

STUFFED WHITEFISH

Make a stuffing of bread-crumbs, seasoning with salt, pepper, sweet
herbs, and melted butter. Add a beaten egg to bind, stuff the fish,
and sew up. Bake slowly, basting with melted butter and water,
and serve with Tartar Sauce.

STUFFED WHITEFISH WITH OYSTER SAUCE

Make a stuffing of two cupfuls of bread-crumbs, half a cupful of
chopped salt pork fried crisp, a chopped hard-boiled egg, half a
cupful of vinegar, and salt, pepper, butter, sage, and mustard
to season. Stuff the fish, tie in mosquito netting, and steam until
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done. Pour over a Cream Sauce to which cooked oysters and a little
lemon-juice and minced parsley have been added.

WHITEFISH A LA CREME--I

Cook the fish until done in boiling salted water, drain, and remove
the large bones. Cook together two tablespoonfuls each of butter
and flour, add two cupfuls of milk, and cook until thick, stirring
constantly. Season with salt, pepper, grated onion, minced parsley,
and grated nutmeg, take from the fire and add half a cupful of
butter. Add also the white of an egg well-beaten. Put the fish on
a serving-dish, spread the sauce over it and brown in the oven.

WHITEFISH A LA CREME--II

Clean a whitefish and simmer until done in salted, boiling water.
Drain, remove the large bones. Put into a buttered baking-pan,
sprinkle with chopped onion and minced parsley, seasoning with
grated nutmeg, salt, and pepper. Cover with Cream Sauce to which
three tablespoonfuls of butter have been added, and put into a
hot oven for ten or fifteen minutes.

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WHITEFISH AU GRATIN--I

Boil a whitefish in salted water and flake fine with a fork. Bring
to the boil two cupfuls of milk and thicken it with a tablespoonful
of corn-starch rubbed smooth in a little cold water. Take from
the fire, add salt and pepper to season, two tablespoonfuls of
butter, and two eggs well-beaten. Butter a baking-dish, put in a
layer of fish, cover with sauce, season with grated nutmeg, and
repeat until the dish is full. Cover with crumbs, dot with butter,
and brown in the oven.

WHITEFISH AU GRATIN--II

Skin and bone the fish, cut into small squares, and season with salt
and pepper. Brown two tablespoonfuls of flour i