NINE WAYS TO COOK KINGFISH.

BOILED KINGFISH

Clean the fish and boil with enough fish stock to cover. Drain carefully, garnish with parsley, and serve with either Brown or White Sauce.

BOILED KINGFISH A LA HOLLANDAISE

Scale and clean two large kingfish, and boil in salted and acidulated water, with a bunch of parsley, a slice each of carrot and onion, and a pinch of powdered sweet herbs. Cover with buttered paper and simmer until done. Garnish with parsley and serve with Hollandaise Sauce.

FRIED KINGFISH--I

Cut the fish into fillets, remove the skin, season with salt and pepper, dredge with flour, dip in beaten egg, then in bread-crumbs, and fry in deep fat. Serve with any preferred sauce.

[Page 206] FRIED KING FISH--II

Prepare the fish according to directions given in the preceding recipe. Cook until firm in melted butter and lemon-juice. Drain, cool, dip in batter, and fry in deep fat. Serve with any preferred sauce.

FRIED KINGFISH--III

Clean and fillet the fish, dip in milk, roll in flour and fry. Drain, season, garnish with lemons, and serve with Tomato Sauce.

BROILED KING FISH

Clean thoroughly, wipe dry, and slit down the back; season with salt and pepper and baste with oil before and during the broiling. Serve with melted butter, minced parsley, and lemon-juice.

BAKED KING FISH

Clean four kingfish, cut off the fins and gash from head to tail on each side. Place on a buttered baking-dish, sprinkle with chopped shallots, parsley, and mushrooms. Sprinkle with salt and pepper and put small bits of butter in the incisions. Pour over two wine-glassfuls of white wine and baste with the liquid while baking. Thicken a cupful of beef stock with butter and browned flour, and [Page 207] pour over the fish when nearly done. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with lemon-juice before serving.

BAKED KING FISH WITH WHITE SAUCE

Prepare the fish according to directions given in the recipe for Baked Kingfish, omitting the mushrooms and the seasoning. Pour over one cupful of white wine, and half a cupful of white stock. Baste with the liquid while baking. Take up the fish carefully, and add to the liquid remaining in the pan enough white stock to make the required quantity of sauce. Thicken with a tablespoonful each of butter and flour cooked together, take from the fire, add two tablespoonfuls of butter and a little lemon-juice. Strain over the fish and serve.

KINGFISH A LA MEUNIERE

Prepare and season eight small kingfish, dredge with flour, brown in butter, and finish cooking in the oven. When done, pour over two tablespoonfuls of butter which has been cooked brown, sprinkle with lemon-juice and minced parsley, and serve in the baking-dish.