1
Then put heaping teaspoonful of forcemeat in each one, and cover with crumbs.
2
Brush with shortening and then cover with crumbs, made as follows:
3
Fill with stuffing, cover with crumbs and bake ten minutes.
4
Fill buttered individual dishes, cover with crumbs, dot with butter, and bake in the oven.
5
Put on a serving-dish, cover with crumbs and dots of butter and brown in the oven.
6
Turn into a buttered dish, cover with crumbs, dot with butter, and brown in the oven.
7
Put into a buttered baking-dish, cover with crumbs, dot with butter, and brown in the oven.
8
Strain the sauce over the fish, cover with crumbs, dot with butter, and brown in the oven.
9
Spread this sauce over the fish, cover with crumbs, dot with butter, and brown in the oven.
10
Fill buttered shells with the mixture, cover with crumbs, dot with butter, and brown in the oven.
11
Fill buttered shells, sprinkle with grated cheese, cover with crumbs, dot with butter, and brown in the oven.
12
Bring to the boil, pour over the fish, cover with crumbs, dot with butter, and brown in the oven.
13
Lay on them a trimmed flounder, cover with crumbs, dot with butter, moisten with white wine, and cook carefully.
14
Butter a baking-pan, sprinkle with crumbs, fill with the mixture, cover with crumbs, dot with butter, and brown in the oven.
15
Dredge the prepared fish with flour, brush with the beaten yolk of an egg, cover with crumbs, and fry in deep fat.
16
Butter a baking-dish, sprinkle with seasoned crumbs, add the roe mixture, cover with crumbs, dot with butter, and brown in the oven.
