drain well and then turn on a hot platter,
laying a napkin under the fish to absorb the moisture. Serve with
either cream, Hollandaise, egg or tomato sauce and garnish with slices
of hard-boiled egg, beet and carrots cut in dice or capers, diced
beets, slices of lemon.

BAKED FISH

Cleanse and prepare the fish, leaving the head and tail on the body,
but remove the eyes and fins. Now prepare a filling as follows:

One cup of bread crumbs,
Three tablespoons of shortening,
One teaspoon of salt,
One teaspoon of paprika,
One small onion grated,
One egg.

Mix and then fill into the fish. Fasten the opening with a string
or with toothpicks. Place in a baking dish and rub with plenty of
shortening. Dust with flour and place in a hot oven to bake. Baste
every fifteen minutes with boiling water. Allow eighteen minutes to
the pound and twenty minutes for the fish to heat thoroughly and start
baking.

COURT BOUILLON

Place five pints of water in a fish kettle and add

One small onion, sliced,
One clove,
Three branches of parsley,
One small red pepper,
One-half bay leaf,
One teaspoon of paprika,
One teaspoon of celery salt,
Two teaspoons of salt,
One-half cup of vinegar,
One fagot of soup herbs.

Bring to a boil and cook the fish. Strain and set aside to cook fish
in again.

FISH SAUCE

Strain the liquid left in the pan after removing the fish and add
sufficient boiling water to make one cup. Place in a saucepan and add

Two level tablespoons of cornstarch, dissolved in three level
tablespoons of water,
One tablespoon of butter,
One tablespoon of Worcestershire sauce,
One teaspoon of salt,
One teaspoon of paprika,
Juice of one-half lemon.

Bring to a boil, cook for five minutes and serve with fish.

TO BROIL FISH

Cleanse the fish, leaving the small fish whole, split the large fish
and then brush with melted shortening and broil, allowing ten minutes
for small fish and ten minutes to the pound for larger ones.

Large fish will require thirty to forty-five minutes. Lift to a hot
platter and spread with

Two tablespoons of butter,
Two tablespoons of parsley,
One tablespoon of Worcestershire sauce,
One tablespoon of lemon juice.

Mix well and then garnish with slices of lemon and parsley.

CREOLE FRIED FISH

The creole fried fish is a crisp golden brown. It is prepared as
follows: Clean the fish and then wash and drain and ro