Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater



(Boston Cooking-School Cook Book, 1896)

Clean a four-pound bluefish, sprinkle with salt and pepper, and put side down on buttered fish-sheet in a 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 a l'Italienne.



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