FORTY-FIVE WAYS TO COOK BASS Pt 4

BREADED BASS WITH BACON

Clean the fish and cut into pieces. Season with pepper and salt,
roll in flour, then in beaten egg, then in bread-crumbs. Fry in
deep fat and serve with a border of rashers of bacon fried
separately. Garnish with parsley.

BOILED SEA-BASS WITH PARSLEY SAUCE

Put two medium-sized cleaned sea-bass into a fish-kettle with a
bunch of parsley. Cover with salted and acidulated water, bring
to the boil, simmer for half an hour, drain, garnish with lemon
and parsley, and serve with a parsley sauce.

FRIED SEA-BASS WITH TARTAR SAUCE

Clean and wipe small sea-bass, score the sides deeply, dip in milk,
roll in flour, fry in deep fat, drain, sprinkle with salt, and
garnish with quartered lemons and fried parsley. Serve with Tartar
Sauce.

MATELOTE OF SEA-BASS

Clean three pounds of sea-bass and cut in convenient pieces for
serving. Put into a saucepan with a bunch of parsley, salt and
pepper to season, and a teaspoonful of sweet herbs. Add two onions,
sliced, and two small cloves of garlic. Cover with equal parts of
stock and Claret and simmer slowly until the fish is done. Move
the fish carefully to a serving-dish and strain the liquid into

another saucepan. Brown two tablespoonfuls of flour in as much
butter as is required to make a smooth paste, add the liquid, and
cook until thick, stirring constantly. Add to the sauce three
tablespoonfuls of essence of anchovy and some mushrooms and small
button onions fried brown in butter. Pour over the fish and serve.

BROILED SEA-BASS

Select a large fish, clean, and split. Season with salt and pepper,
rub with olive-oil, and broil carefully. Serve with Maitre D'Hotel
Sauce and garnish with lemon and parsley.

SEA-BASS A LA BUENA VISTA

Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise
on each side. Place in a buttered baking-dish with a chopped onion,
a bunch of parsley, a pinch of sweet herbs, half a can of tomatoes
and a small green pepper, shredded. Sprinkle with salt and pepper,
add two cupfuls of stock and one cupful of Port wine. Dot with butter
and bake in a moderate oven for forty minutes, basting freely.
Take up the fish, and strain the sauce. Melt a tablespoonful of
butter, brown in it a tablespoonful of flour, add two cupfuls of
well-seasoned beef stock and cook until

thick, stirring constantly. Combine these two sauces, cover the
fish with broiled tomatoes, pour the sauce over, sprinkle with
parsley and lemon-juice, and serve.

BOILED SEA-BASS WITH MELTED BUTTER SAUCE

Boil the fish in acidulated water according to directions previously
given. Drain, garnish with parsley, and serve with a sauce made
by melting half a cupful of butter with the juice of a lemon, and
seasoning with white pepper and a little grated nutmeg.

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.

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.