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BLUEFISH A L'ITALIENNE
(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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