BAKED FLOUNDERS

Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes
of butter on top, an onion cut up, some minced celery and a few bread
crumbs. A cup of hot water put into the pan will prevent burning. Baste
often; bake until brown.


BAKED BASS À LA WELLINGTON

Remove the scales and clean. Do not remove the head, tail, or fins. Put
into a double boiler one tablespoon of butter, two cups of stale bread
crumbs, one tablespoon of chopped onion, one teaspoon of chopped
parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat
all the above ingredients, season with paprika and salt, and stuff the
bass with the mixture. Sew up the fish, put into a hot oven, bake and
baste with sherry wine and butter.

A fish weighing four or five pounds is required for the above recipe.


BAKED FISH--TURKISH STYLE

Take perch and stuff with steamed onion to which has been added one
well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs,
chopped parsley or celery, salt and pepper to taste. Bake until the fish
is nicely browned.