eaten egg and capers.
Stuff a large bluefish and sew up. Season with salt and pepper,
rub with butter, and add sufficient boiling water. Bake, baste
frequently, and serve with any preferred sauce.

BAKED BLUEFISH--V

Make a stuffing of one cupful of bread-crumbs, a tablespoonful of
melted butter, and salt and pepper to season. Fill the fish and
sew firmly. Gash the fish and lay strips of pork in the gashes.
Cover with crumbs, dot with butter and add sufficient boiling water
to keep from burning. Bake for an hour, basting frequently. Garnish
with parsley and lemon and serve with tomato sauce.

BAKED BLUEFISH--VI

Slit a large bluefish, take out the bone, put in a buttered baking-dish
and season with salt and pepper. Fry a chopped onion in butter, add
half a dozen chopped mushrooms, three tablespoonfuls of chopped
cooked egg-plant, and a teaspoonful of minced parsley. Add two
cupfuls of stock, and cook for fifteen minutes. Thicken with a
tablespoonful or more of flour rubbed smooth in cold water,
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and pour over the fish. Sprinkle with crumbs, dot with butter, and
bake for an hour in a moderate oven.

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
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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.
Serv