=Flounder à la Meuniére.=--Chop a small shallot and mix with a teaspoonful of anchovy paste, a squeeze of lemon juice, an ounce of butter, a little chopped parsley, a dash of cayenne, salt and pepper to taste. Put the fish with the seasoning inside of a well-buttered bag, after dredging the fish with flour. Pour a tablespoonful of melted butter over the fish, seal up and cook. A two-pound fish, whole, requires thirty minutes. The same weight of filets cook in eight minutes.
=Filets of Flounder.=--Remove the filets from a medium sized flounder and cut each filet in two. Season with salt and pepper and a few drops of lemon juice and fold each filet in two or roll up skin side inwards. Put a small piece of butter, or a teaspoonful of vegetable oil on top of each and place carefully in the well-greased bag. Seal the mouth of the bag, and cook about ten minutes on the wire grid in a hot oven.
Remove from the bag, lift carefully on to a hot platter, garnish with water cress or parslied lemon slices and serve.
=Finnan Haddie.=--Pick out a fish that is thick through the centre, weighing about two pounds. Soak in cold water, after washing well, for an hour. Brush all over with melted butter, dredge with flour, put in a well-buttered bag, skin side down, dot with butter and pour over it a cup of hot milk. Seal securely and bake in a very hot oven twenty minutes. The fish may be served whole, or flaked--free from bones and skin--and served with cream sauce.
=Finnan Haddie.=--Prepare in the regular way, lay in wood cookery dish, skin side down, season with bits of butter, add a small cupful of warm milk, put in bag and seal. Bake twenty-five minutes and serve from the dish with cream sauce. This eliminates the washing of dishes with the strong fishy odor.
=Fish Cakes.=--Use for this two cupfuls cold fish freed from skin and bones and chopped fine, and the same amount of cooked, seasoned and mashed potatoes. Mix well, season with salt and pepper, add two tablespoonfuls vegetable oil or melted butter and two tablespoonfuls of milk. Whip the mixture until as "light as feathers." Shape into small, flat cakes of even size. Beat up an egg on a plate, then egg the cakes and roll deftly in the finest of sifted bread crumbs and again shape. Put in well-greased bag, seal and put in a hot oven. Cook about twenty minutes.