The 1918 Fanny Farmer Cookbook

Baked Bluefish

Clean a four−pound bluefish, stuff, sew, and bake as Baked Halibut with Stuffing, omitting to

cut gashes on sides, as the fish is rich enough without addition of pork. Baste often with

one−third cup butter melted in two−thirds cup boiling water. Serve with Shrimp Sauce.

Breslin Baked Bluefish

Split and bone a bluefish, place on a well−buttered sheet, and cook twenty minutes in a hot

oven. Cream one−fourth cup butter, add yolks two eggs, and when well mixed add two

tablespoons, each, onion, capers, pickles, and parsley, finely chopped; two tablespoons lemon

juice, one tablespoon vinegar, one−half teaspoon salt, and one−third teaspoon paprika.

Sprinkle

fish with salt, spread with mixture, and continue the baking until fish is done. Remove to

serving−dish and garnish with potato balls, cucumber ribbons, lemon cut in fancy shapes, and

parsley.

Bluefish à l’Italienne

Clean a four−pound bluefish, sprinkle with salt and pepper, and put on buttered fish−sheet in

dripping−pan. Add three tablespoons white wine, three tablespoons mushroom liquor,

one−half

onion finely chopped, eight mushrooms finely chopped, and enough water to allow sufficient

liquor in pan for basting. Bake forty−five minutes in hot oven, basting five times. Serve with

Sauce à l’Italienne.

Baked Cod with Oyster Stuffing

Clean a four−pound cod, sprinkle with salt and pepper, brush over with lemon juice, stuff, and

sew. Gash, skewer, and bake as Baked Halibut with Stuffing. Serve with Oyster Sauce.

Oyster Stuffing

cup cracker

crumbs

1/2 teaspoons lemon

juice

/4 cup melted

butter

/2 tablespoon finely

chopped parsley

/2 teaspoon salt

Chapter XI − FISH

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