Page:The Boston cooking-school cook book (1910).djvu/206

 and bake as Baked Halibut with Stuffing. Serve with Oyster Sauce.

Oyster Stuffing

1 cup cracker crumbs 1/4 cup melted butter 1/2 teaspoon salt 1/8 teaspoon pepper 1-1/2 teaspoons lemon juice 1/2 tablespoon finely chopped parsley 1 cup oysters

Add seasonings and butter to cracker crumbs. Clean oysters, and remove tough muscles; add soft parts to mixture, with two tablespoons oyster liquor to moisten.

Baked Haddock with Oyster Stuffing

Remove skin, head, and tail from a four-pound haddock. Bone, leaving in large bones near head, to keep fillets in shape of the original fish. Sprinkle with salt, and brush over with lemon juice. Lay one fillet on greased fish-sheet in a dripping-pan, cover thickly with oysters, cleaned and dipped in buttered cracker crumbs seasoned with salt and pepper. Cover oysters with other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes in a moderate oven. Serve with Hollandaise Sauce I. Allow one pint oysters and one cup cracker crumbs.

Baked Halibut with Tomato Sauce

2 lbs. halibut 2 cups tomatoes 1 cup water 1 slice onion 3 cloves 1/2 tablespoon sugar 3 tablespoons butter 3 tablespoons flour 3/4 teaspoon salt 1/8 teaspoon pepper

Cook twenty minutes tomatoes, water, onion, cloves, and sugar. Melt butter, add flour, and stir into hot mixture. Add salt and pepper, cook ten minutes, and strain. Clean fish, put in baking-pan, pour around half the sauce, and bake thirty-five minutes, basting often. Remove to hot platter, pour around remaining sauce, and garnish with parsley.

Baked Halibut with Lobster Sauce

Clean a piece of halibut weighing three pounds. Cut gashes in top, and insert a narrow strip of fat salt pork