FORTY-FIVE WAYS TO COOK BASS Pt. 1

BAKED BASS--I

Scale, wash, and clean, leaving the head intact.

Make a stuffing of two cupfuls of bread-crumbs,

one cupful of butter,

two eggs well beaten, and enough cold water to
make a smooth paste.

Season with pepper, salt, grated lemon, minced
parsley, thyme, and marjoram.

Split the fish,

stuff, and sew up.

Lay thin slices of salt pork over the fish

put into a baking-pan with a little boiling

water seasoned with wine and tomato juice.

Bake carefully, basting frequently.

The gravy may be thickened and served with the fish.


BAKED BASS--II

Split the fish

stuff with seasoned mashed potatoes.

Put a little boiling water

a tablespoonful of butter into the baking-pan,

baste frequently while cooking.

BAKED BASS--III

Rub the inside of the fish with salt,

sprinkle the outside with pepper and salt,

cover with sliced onion and salt pork.

Dredge with flour

put into the baking-pan with sufficient boiling water
to keep from burning.

Baste frequently while cooking,

remove the pork and onion,

thicken the sauce with a tablespoonful each of butter
and flour blended

mixed with a little tomato catsup.

Pour the hot sauce over the fish and serve.

BAKED BASS--IV

Make a stuffing of one cupful of bread-crumbs,

one teaspoonful each of melted butter,

Worcestershire sauce, tomato catsup,
minced parsley, minced onion, minced
olives or pickles, lemon-juice, salt,
black pepper, and paprika to taste,

and sufficient cold water to moisten.

Sew up the fish and bake as usual.

Serve with Tartar Sauce.