rd in a frying-pan.

FRIED WHITEFISH--II

Cut the fish in slices, dip in beaten egg, then in seasoned crumbs,
and fry in fat to cover. Serve with any preferred sauce.

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FRIED WHITEFISH--III

Clean and dry the fish, cut into fillets, dip in seasoned crumbs,
then in egg, then in crumbs, and fry quickly in fat to cover. Serve
with Tartar Sauce.

BROILED WHITEFISH--I

Clean, trim, and split a large whitefish, season with salt, pepper,
and oil, and broil. Garnish with lemon and parsley and serve with
Tartar Sauce.

BROILED WHITEFISH--II

Put a cleaned and split whitefish on a wire broiler, season with
salt and cayenne, lay a few thin slices of bacon on top, put the
broiler on a baking-pan, and cook in the oven without turning.
Put on a platter, add a little butter, and rub hard-boiled eggs
through a sieve over the fish. Garnish with parsley and lemon.

BROILED WHITEFISH--III

Clean and split the fish, season with salt and pepper, sprinkle
with lemon-juice, and broil. Pour over melted butter and serve.

BAKED WHITEFISH--I

Clean and split a large fish, remove the bone, and put in a buttered
baking-pan skin-side down. Season with salt, cayenne, and lemon-juice,
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sprinkle with crumbs, dot with butter, and bake. Serve with any
preferred sauce.

BAKED WHITEFISH--II

Make a stuffing of one and one-half cupfuls of dry bread-crumbs,
seasoning with salt and pepper. Add a heaping tablespoonful of
butter and one egg well-beaten. Stuff the fish and sew it up. Put
in a buttered baking-pan, pour in one cupful of vinegar, and bake
until done, basting with butter and hot water. Take up the fish
and thicken the gravy with two tablespoonfuls of flour browned
in butter and rubbed smooth with a little cold water.

BAKED WHITE FISH--III

Dip the fillets of whitefish in beaten egg, then in crumbs, then in
egg, then in crumbs, and lastly in beaten egg. Bake in a buttered
dripping-pan for twenty-five minutes and serve with Cream Sauce.

BAKED FILLETS OF WHITEFISH

Cut a large cleaned whitefish into fillets, removing as much as
possible of the bone. Season with salt and pepper, dip into beaten
egg, then in crumbs, then in beaten egg, then in crumbs, and lastly
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in beaten egg. Bake in a thickly buttered baking-dish, drain on
brown paper, garnish with fried parsley, and serve with Parsley
Sauce.

BAKED WHITEFISH A LA BORDEAUX

Stuff a large whitefish with seasoned crumbs, put into a buttere