Baked Bluefish, Italian Style

Chopped mushrooms and white wine make baked bluefish an elegant dinner.

Score and scale the requisite amount of bluefish and place it in a buttered pan with half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and a little very finely chopped onion, six chopped mushrooms, and season with salt and pepper; cover the dish with buttered paper and cook in a moderate oven for fifteen minutes, then remove and lay on a dish. Place the liquor in a stewpan, add a gill of Spanish sauce, with one wineglassful of white wine, and reduce for two minutes. Pour the sauce over the fish, with a little finely chopped parsley, and serve, with fancy croutons of bread.