After having carefully cleaned, salt well and lay it in the baking-pan with a small cup of water, and strew flakes of butter on top, also salt, pepper and a little chopped parsley.  Bake about one hour, basting often until brown.  Serve on a heated platter; garnish with parsley and lemon and make a sauce by adding a glass of sherry, a little catsup and thicken with a teaspoon of flour, adding this to fish gravy.  Serve potatoes with fish, boiled in the usual way, making a sauce of two tablespoons of butter.  Add a bunch of parsley chopped very fine, salt and pepper to taste, a small cup of sweet cream thickened with a tablespoon of flour.  Pour over potatoes.

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 A 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.

SAUCE AGRISTOGA

Fry any fish in oil, and serve the following:—­

Beat very well two whole eggs, add two tablespoons of flour diluted with cold water, add gradually the juice of one lemon.

ZUEMIMO SAUCE

Heat one teaspoon of oil, add one tablespoon of flour, add slowly one-half cup of vinegar diluted with water; season with salt and sugar.  If no other fish can be procured, salt herring may be used.

SHAD ROE

Parboil the roe in salted water ten minutes.  Drain; season with salt, pepper and melted butter; form into balls, roll in beaten egg and cracker crumbs and fry in hot oil or any butter substitute.

The roe can be baked and served with tomato sauce.

BAKED SHAD

Clean and split a three-pound shad.  Place in a buttered dripping pan.  Sprinkle with salt and pepper, brush with melted butter and bake in a hot oven thirty minutes.