New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-06-11
FISH RECIPES
FEW FISH recipes always add force to

N q hsh argument and encourage a
n closer acquaintance between the
housewife and the fshmongers wares. She
may ever pretend that this is an extra Lcntcn
season or a month with few extra Fridays
thrown in, if she really needs an excuse for
trying them
Baked Tilehsh.
Select q FIVE or siN-pound tilefsh and have il
prepared for baking, Of course, leaving tho head
on. Make a savory stulIing Of 4 cup and half Of
dry breadcrumbs. very finely minced onion, a
half cup Of finely chopped celery. a half cup OF
smooth tart apple sauce, gill Of melted batter,
= saltspoon Of pepper, half teaspoon Of salt and
the stifiy beaten white Of one egg.
Nix lightly and stuff the FISH not too full sew
ing up the slit and packing the remainder of tho
Stvfinc in the head. Brush the fish over with
melted butter olive oil, dust lightly with pep
per and salt and dot with little butter. Bake
in medium oven about forty minutes, OF until
the FISH is tender when pierced with a single tine
Of the fork. Basic often with little melted but
ter in a little hot water and the juice Of half q
lemon. Serve prettily gamished and With smooth
tomato sauce, cream sauce or shrimp sauce.
PIanked Shad.
Hest the hardwood plank hot before putting the
usual way. then place it, skin side down, On the
plank and tack it in place with thumb tacks- Dust
the fish with pepper and salt aud put few little
dots Of butter over the surface. Cook in the oven
until il is naky when cried with fork. then
move IT, lightly butter IT, draw out the tacks and
garnish in any way liked If the fish is plsnked
before an open fire the board should be turned
often 80 all parts arc equally cooked. The roe
may he split and broiled, baked boiled. II is
also good fried.
FiIlet Of Sole.
Select large thick noHuder and have II 6lleted,
the illcts may then be spread with mixture OF
anchovy paste fresh butter, pepper, salt the juice
Of half a lemon and the juice of onion. Spread
the fllets lightly, then roll them and pin them
with wooden toothpicks, dust with -four and fry
them in hot fat. Serve garnished with lemon
slices and parsley
Broiled Bluehsh.
Fave the fish split and when ready place It on
IS buttered broiler. Broil the fish carefully but
...-oughiy over a good bed Of Goals, or skin side
doan on the gas or electric broiIer. When dene
slide il to hot platter butter it well, dust lightly
with pepper and salt, and garnsh with sliced
broiled potatoes. cress and lemon quarters
Weakhsh in Aspic.
Pour a little aspic jelly into "A wet ring meuld
and let it set Boil two pounds of weakhsh ard
when done free il from skin and bone and fake
1t coarsely. Add to the fish one finely chopped Gu
cumber, two hard-boiled eggs, sliced two finely
chopped ghcrkin pickles, the juice of an enion'
Juice Of half a lemon, a saltspOOn Of pepper and
half teaspoon Of SALT and toss all lightly in
small amount Of mayOnnaise, made with mustard.
Decorate the mould inside against the Jelly coating
With olive rings and egg slices prettily cut, then
put in a layer Of the fish and pour over thin
layer of The jelly As quickly as it sets add an
.,.cr layer of fish and so on until the materials
are used Up. Set away 20 chill. Unmould on d oed
Of lettuce leaves and heap with mayonnase