Clean and split the fish, sprinkle with salt and pepper, rub with butter, and broil. Squeeze lemon-juice over it and serve.

BROILED POMPANO—II

Split the fish, remove the backbone, season with salt and pepper, and put on a tin sheet. Rub with butter and broil under the gas flame.

BROILED POMPANO—III

Clean and split the fish, rub with oil, sprinkle with salt and pepper, roll in crumbs, and broil.

BROILED POMPANO À LA MAÎTRE D'HÔTEL

Clean and split the fish, rub with salt, pepper, and olive-oil, and broil. Serve with MaÎtre d'HÔtel Sauce.

FRIED POMPANO—I

Cut the cleaned fish into slices, dredge with flour, and fry brown in butter. Serve with any preferred sauce.

FRIED POMPANO—II

Cut the cleaned fish into strips, season with salt, pepper, and nutmeg, dip in egg and crumbs and fry in fat to cover.

FILLETS OF POMPANO

Cut a prepared and cleaned pompano into strips. Marinate for an hour in oil and vinegar, seasoned with salt and pepper. Drain, dip in crumbs, then in egg, then in crumbs, and put in a buttered paper and bake until done. Serve with Tomato Sauce.

FILLETS OF POMPANO À LA DUCHESSE

Cut a cleaned pompano into strips, sprinkle with salt, pepper, and onion-juice, and put into a small baking-pan. Steam until done, take up carefully and spread each one with seasoned mashed potato mixed with well-beaten egg. Bake in the oven until puffed and brown and serve immediately.

FILLETS OF POMPANO AU GRATIN

Split the fish in two lengthwise, and remove the bone and skin. Cut into strips, season with salt, pepper, and butter, roll up, and tie or fasten with toothpicks or skewers. Simmer slowly until done in equal parts of white wine and water, adding a little MaÎtre d'HÔtel Sauce.

POMPANO À LA CARDINAL

Butter a baking-dish and lay upon it a large cleaned and split pompano. Open a can of sweet Spanish peppers, drain, and cover the fish with them. Sprinkle with chopped onion, minced parsley, chopped mushrooms, crumbs, and dots of butter. Add one cupful of stock, and a wineglassful of Port wine. Bake for twenty minutes, basting as required, take up carefully, and serve with fried sweet potatoes.