FORTY-FIVE WAYS TO COOK BASS Pt. 2

BAKED BASS WITH WHITE WINE

Put a bass into a baking-dish with salt, pepper and mushroom liquor
to season, and enough white wine to moisten. Cover with buttered
paper and bake for fifteen minutes. Melt two tablespoonfuls of
butter, add three tablespoonfuls of flour, and cook thoroughly.
Add two cupfuls of white stock and cook until thick, stirring
constantly. Take from the fire

and add the yolks of three eggs beaten with a little cold water,
and the juice of half a lemon. Add a tablespoonful of butter and
the juice in the baking-pan. Pour over the bass and serve.

BAKED BASS WITH SHRIMP SAUCE

Marinate the cleaned fish for an hour in oil and vinegar. Put into
a baking-pan with slices of salt pork underneath and on top and
sufficient boiling water to keep from burning. Add a teaspoonful
of butter to the water and baste two or three times during the hour
of baking. Strain the gravy and set aside. Melt one tablespoonful
of butter, add one tablespoonful of flour and cook until brown.
Add one cupful of the liquid left in the baking-pan, making up
the required quantity with boiling water if necessary. Cook until
thick, stirring constantly; season with cayenne and lemon-juice,
and add half a can of shrimps chopped fine. Bring to the boil,
pour over the fish, and serve.

BAKED AND STUFFED BLACK BASS

Mix together one cupful of bread-crumbs, two small onions chopped,
two eggs well beaten, and cold water to moisten. Season with
Worcestershire, tabasco and minced parsley. Stuff a bass with this
mixture, rub with melted butter, and bake with a little boiling
water, basting as required.

BAKED BASS A LA NEWPORT

Clean the fish, gash the top, season with salt and pepper, and
cover with thin slices of salt pork. Pour a little boiling water
into the pan and bake slowly, basting as required. Serve with the
pork. Bacon may be used instead.

BAKED BASS A LA MANHATTAN

Butter a baking-dish, put in the cleansed fish, rub with melted
butter, season with salt and pepper, and cover with thin slices
of bacon and bread crumbs. Add a little boiling water and bake
in a very hot oven, basting as required.

BAKED BASS AND TOMATOES

Select one large black bass or two small ones; clean the head and
let it remain on the fish. Slice four tomatoes and cut in halves.
Make a plain bread dressing; open the fish, rub the inside lightly
with salt and soft butter; lay a thick layer of tomatoes in, then
a layer of the bread dressing, alternating them until the fish is
well stuffed; then bind with a tape. Lard the fish with strips
of salt pork. Lay in a baking-pan, add one cupful of hot water

and one tablespoonful of butter, and bake, basting often. In fifteen
minutes take the pan out of the oven and spread the fish with a layer
of thinly sliced tomatoes, seasoned with a sprinkling of salt, some
melted butter, and a light sprinkling of grated cheese. Bake until
the tomatoes are done, then carefully remove to a platter, taking
off the tape first. Garnish with parsley and serve.

BAKED BLACK BASS A LA BABETTE

Clean the fish, salt it well, and put into a baking-pan with a
cupful of water. Put lumps of butter on top, and season with salt,
pepper, and minced parsley. Bake for an hour, basting often. Add a
wineglassful of Sherry and a little catsup to the sauce remaining
in the pan. Thicken with a teaspoonful of flour, rubbed smooth
with a little cold water.

BAKED FILLETS OF BASS

Cut bass into small fillets, sprinkle with salt and pepper, put
into a shallow pan, cover with buttered paper and bake for twelve
minutes in a hot oven. Serve with a border of boiled rice and
Hollandaise Sauce.

BLACK BASS A LA MONTMORENCY

Clean, skin, and bone a bass, and cut into

pieces. Butter a baking-dish, put in the fish, season with salt,
pepper, and white wine; cover with buttered paper and set in the
oven until the fish is partly cooked. Take out the fish and arrange
in a baking-pan. Add to the remaining liquor a chopped onion, half
a dozen mushrooms, and two sprigs of parsley finely chopped. Add a
little stock and thicken with a teaspoonful of flour rubbed smooth
in a little cold water. Pour this sauce over the fish, lay a large
mushroom on each piece, cover with crumbs, dot with butter, and
bake in the oven. Sprinkle with lemon-juice before serving.

STUFFED SEA-BASS

Clean the fish and cover it with a marinade of olive-oil and vinegar.
Soak for an hour. Fill the fish with chopped salt pork and mushrooms,
put into a baking-pan with slices of salt pork underneath and on
top, and sufficient boiling water. Bake for forty minutes, cover
with slices of tomatoes and half of a sweet green pepper chopped
fine. Dot with butter and bake for twenty minutes more. Take up the
fish and rub the sauce through a colander. Stir in a tablespoonful
of butter rolled in flour, add one teaspoonful of sugar and two
teaspoonfuls of grated onion. Dilute with boiling

water if too thick, bring to the boil, pour over the fish, and serve.