emon-juice. Prepare a Cream Sauce, and add to it two tablespoonfuls
each of butter and anchovy paste. Pour over the fish and serve.

BLUEFISH A L'ICARIENNE

Scale and score a two-pound bluefish, and put in a buttered baking-dish
with three tablespoonfuls each of mushroom liquor and white wine,
and salt and pepper to season. Cover with a buttered paper and
bake for fifteen minutes. Take out the fish and add to the sauce
three tablespoonfuls of stewed and strained tomatoes and one
tablespoonful of chopped, cooked, smoked beef tongue. Bring to the
boil, pour over the fish, and serve.

BLUEFISH A LA VENETIENNE

Prepare according to directions for Baked Bluefish a la Italienne,
adding to it a chopped tomato and six whole mushrooms. Sprinkle
with crumbs, dot with butter, brown in the oven, and sprinkle with
minced parsley.

FRIED FILLETS OF BLUEFISH

Cut the fish into fillets and soak for half an hour in olive-oil
and lemon-juice. Dip in crumbs, then in beaten egg, then in seasoned
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cracker crumbs, and set into a cold place for an hour. Fry in deep
fat and serve with Tartar Sauce.

FRIED BLUEFISH

Clean the fish, season with salt and pepper, dredge with flour
and fry in plenty of hot lard. Drain on brown paper and garnish
with parsley.

STEAMED BLUEFISH

Season the fish with salt and pepper and pour over it a cupful of
vinegar. Let stand for an hour, pour off the vinegar, and steam
for twenty minutes. Serve with any preferred sauce.

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FIVE WAYS TO COOK BUTTERFISH

FRIED BUTTERFISH--I

Trim, draw, and clean the fish. Wipe dry, dip in milk, roll in
flour and fry in a frying-pan in plenty of clear hot fat. Drain on
a cloth, sprinkle with salt, and garnish with lemon and parsley.

FRIED BUTTERFISH--II

Clean, wash and dry the fish, rub with flour, season with salt
and pepper, dip in beaten egg, then in cracker dust or sifted
bread-crumbs. Fry in deep fat.

FRIED BUTTERFISH--III

Clean and gash the fish, roll in corn-meal and saute in hot salt
pork fat. Serve with Tartar Sauce.

BUTTERFISH WITH FINE HERBS

Prepare according to directions given for Sole with Fine Herbs.

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BOILED BUTTERFISH

Cover well-cleaned and lightly-gashed butterfish with boiling water,
season with one chopped onion, parsley and thyme, salt and pepper.
Boil gently for about ten minutes if small. Take from the water,
and serve with scalded milk seasoned with butter, pepper, salt,
and minced pars