<h2>FORTY-FIVE WAYS TO COOK BASS</h2>
<h3>BAKED BASS—I</h3>
<p class="indent">
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 and 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.</p>
<h3>BAKED BASS—II</h3>
<p class="indent">
Split the fish and stuff with seasoned mashed potatoes. Put a little
boiling water and a tablespoonful of butter into the baking-pan,
and baste frequently while cooking.</p>
<h3>BAKED BASS—III</h3>
<p class="indent">
Rub the inside of the fish with salt, sprinkle <SPAN name="page_46"><span class="page"></span></SPAN> the outside with pepper and salt,
cover with sliced onion and salt pork. Dredge with flour and 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 and mixed with a little tomato catsup. Pour the hot sauce
over the fish and serve.</p>
<h3>BAKED BASS—IV</h3>
<p class="indent">
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.</p>
<h3>BAKED BASS WITH WHITE WINE</h3>
<p class="indent">
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 <SPAN name="page_47"><span class="page"></span></SPAN>
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.</p>
<h3>BAKED BASS WITH SHRIMP SAUCE</h3>
<p class="indent">
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.</p>
<h3>BAKED AND STUFFED BLACK BASS</h3>
<p class="indent">
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 <SPAN name="page_48"><span class="page">Page
48</span></SPAN> melted butter, and bake with a little boiling water,
basting as required.</p>
<h3>BAKED BASS À LA NEWPORT</h3>
<p class="indent">
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.</p>
<h3>BAKED BASS À LA MANHATTAN</h3>
<p class="indent">
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.</p>
<h3>BAKED BASS AND TOMATOES</h3>
<p class="indent">
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 <SPAN name="page_49"><span class="page"></span></SPAN>
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.</p>
<h3>BAKED BLACK BASS À LA BABETTE</h3>
<p class="indent">
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.</p>
<h3>BAKED FILLETS OF BASS</h3>
<p class="indent">
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.</p>
<h3>BLACK BASS À LA MONTMORENCY</h3>
<p class="indent">
Clean, skin, and bone a bass, and cut into <SPAN name="page_50"><span class="page"></span></SPAN> 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.</p>
<h3>STUFFED SEA-BASS</h3>
<p class="indent">
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 <SPAN name="page_51"><span class="page"></span></SPAN> water if too thick, bring to the
boil, pour over the fish, and serve.</p>
<h3>BASS À LA BORDELAISE</h3>
<p class="indent">
Split a large sea-bass. Put into a baking-dish with a wineglassful
of Claret and salt and pepper to season. Sprinkle with chopped
shallot, cover with buttered paper, and cook in a moderate oven
for fifteen minutes. Lay the bass on a platter, put the juice in
a saucepan with half a teaspoonful of beef extract, four chopped
mushrooms, and a bruised bean of garlic. Thicken with flour browned
in butter, bring to the boil, pour over the fish, and serve very
hot.</p>
<h3>BOILED BASS</h3>
<p class="indent">
Clean the fish, put it into warm salted water and simmer for twenty
minutes.</p>
<h3>BOILED SEA-BASS WITH EGG SAUCE</h3>
<p class="indent">
Boil the fish according to directions previously given. Melt one
tablespoonful of butter, add two tablespoonfuls of flour, and cook
thoroughly. Add two cupfuls of the water in which the fish was
boiled, and cook until thick, stirring constantly. Season with salt,
pepper, minced parsley, and lemon-juice; <SPAN name="page_52"><span class="page"></span></SPAN> add three hard-boiled eggs coarsely
chopped, pour over the fish, and serve.</p>
<h3>BOILED BASS WITH MUSHROOMS</h3>
<p class="indent">
Boil a bass in water to cover, adding to the water four tablespoonfuls
of vinegar, six pepper-corns, and a little salt. Melt one tablespoonful
of butter, add one tablespoonful of flour and cook thoroughly. Add
one cupful or more of boiling water and cook until thick, stirring
constantly. Add the juice of half a lemon, half a can of mushrooms
chopped fine, and pepper and salt and minced parsley to season.
Bring to the boil, pour over the fish, and serve.</p>
<h3>BOILED BLACK BASS WITH CREAM SAUCE</h3>
<p class="indent">
Clean the bass and sew it up in coarse cheese-cloth. Boil in enough
water to cover, adding half a cupful of vinegar, a sliced onion,
six or eight whole peppers, a blade of mace, and salt to season.
Take up the fish and reduce the liquid by rapid boiling. Strain and
set aside. Melt one tablespoonful of butter, add one tablespoonful
of flour and cook thoroughly. Add a cupful of the strained liquid
and cook until thick, stirring constantly. Season to taste, add half
a cupful of cream, bring <SPAN name="page_53"><span class="page">Page
53</span></SPAN> to the boil, pour over the fish, and garnish with
sliced lemons.</p>
<h3>BLACK SEA-BASS À LA POULETTE</h3>
<p class="indent">
Prepare a Poulette Sauce and pour over a black sea bass boiled according
to directions previously given.</p>
<h3>COLD BASS WITH TARTAR SAUCE</h3>
<p class="indent">
Boil the fish in court bouillon and drain. Chop fine parsley, pickles,
olives, and capers. Mix with a stiff Mayonnaise and spread over
the fish. Serve with a border of sliced cucumbers.</p>
<h3>BROILED BASS</h3>
<p class="indent">
Clean the fish, split it, and cut each half into two or three pieces.
Dip in oil or melted butter, sprinkle with flour, and broil carefully.</p>
<h3>BROILED BLACK BASS</h3>
<p class="indent">
Clean and split the fish, remove the bone, rub with melted butter
or oil, and broil carefully. Pour over a little melted butter,
and garnish with lemon and parsley.</p>
<h3>BASS STEWED WITH TOMATOES</h3>
<p class="indent">
Clean the fish, remove the bones and cut <SPAN name="page_54"><span class="page"></span></SPAN> into square pieces. Fry two sliced
onions in olive-oil. Lay the fish upon it, season with salt and
pepper and pour over a can of tomatoes which have been rubbed through
a sieve. Season with salt and pepper, cover closely, and cook for
an hour. Serve in the same dish.</p>
<h3>FRIED BASS WITH BACON</h3>
<p class="indent">
Clean and cut up the fish, season with pepper and salt, roll in
flour, and fry in hot lard. Serve with rashers of bacon fried
separately. Garnish with parsley and lemon.</p>
<h3>FRIED BLACK BASS</h3>
<p class="indent">
Scale, clean, and cut up the fish, season with salt and pepper,
dredge with flour, and fry in deep fat.</p>
<h3>BREADED FILLET OF BASS</h3>
<p class="indent">
Clean the fish and cut into convenient pieces. Season with salt
and pepper, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve very hot with Tartar Sauce.</p>
<h3>BREADED BASS WITH BACON</h3>
<p class="indent">
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 <SPAN name="page_55"><span class="page"></span></SPAN> of bacon fried separately. Garnish
with parsley.</p>
<h3>BOILED SEA-BASS WITH PARSLEY SAUCE</h3>
<p class="indent">
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.</p>
<h3>FRIED SEA-BASS WITH TARTAR SAUCE</h3>
<p class="indent">
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.</p>
<h3>MATELOTE OF SEA-BASS</h3>
<p class="indent">
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 <SPAN name="page_56"><span class="page"></span></SPAN>
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.</p>
<h3>BROILED SEA-BASS</h3>
<p class="indent">
Select a large fish, clean, and split. Season with salt and pepper,
rub with olive-oil, and broil carefully. Serve with Maître
D'Hôtel Sauce and garnish with lemon and parsley.</p>
<h3>SEA-BASS À LA BUENA VISTA</h3>
<p class="indent">
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 <SPAN name="page_57"><span class="page"></span></SPAN> 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.</p>
<h3>BOILED SEA-BASS WITH MELTED BUTTER SAUCE</h3>
<p class="indent">
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.</p>
<h3>SEA-BASS À LA FRANCAISE</h3>
<p class="indent">
Clean and trim two large sea-bass. Put into a saucepan, with salt
and pepper to season, three tablespoonfuls of butter, two large
onions, sliced, a bunch of parsley, and enough Claret to cover the
fish. Simmer for forty minutes, drain, and place on a serving-dish.
Take out the parsley and keep the liquid warm. Brown two tablespoonfuls
of flour in two tablespoonfuls of butter, add the onions and liquid
and cook until thick, stirring constantly. Add stock or water if
there is not enough liquid. Add a tablespoonful each of melted
butter and minced parsley, pour over the fish, and serve.</p>
<h3><SPAN name="page_58"><span class="page"></span></SPAN> SEA-BASS WITH BLACK BUTTER</h3>
<p class="indent">
Boil medium-sized sea-bass in salted and acidulated water, drain,
and marinate with salt, pepper, and vinegar. Brown a cupful of
butter in a saucepan, skim, pour the top part over the fish, leaving
the sediment in the pan, garnish with fried parsley, and serve.</p>
<h3>STRIPED BASS WITH SHAD ROE</h3>
<p class="indent">
Clean a four-pound striped bass and soak the soft roes of four
shad in cold water. Put the bass into a fish-kettle with an onion,
salt and pepper to season, a small bunch of parsley, a tablespoonful
of butter, two wineglassfuls of white wine, and enough white stock
to cover. Cover, cook for half an hour or more, basting as required,
and drain. Strain the liquid and add it to a tablespoonful each of
butter and flour cooked together. Cook until it thickens, stirring
constantly. Add the juice of a lemon and two tablespoonfuls of
butter. Cook the roes for five minutes in salted and acidulated
water, drain, cut in two, and arrange around the fish. Pour the
sauce over, sprinkle with minced parsley, and serve.</p>
<h3>FILLETS OF STRIPED BASS À LA BORDELAISE</h3>
<p class="indent">
Clean two striped bass and cut into fillets. <SPAN name="page_59"><span class="page"></span></SPAN> Cover the trimmings with water,
add one cupful of white wine, two cupfuls of white stock, a sliced
onion, a bay-leaf, a sprig of thyme, a tablespoonful of butter, and
salt and pepper to season. Skin the fillets, season with salt, and
marinate for half an hour in oil and lemon-juice. Drain, sprinkle
with flour, dip in egg yolks beaten smooth with a little melted
butter, then in crumbs. Broil carefully, basting with melted butter
as required. Fry a tablespoonful of chopped onion in two tablespoonfuls
of flour and cook to a smooth paste. Add the liquid strained from
the fish trimmings and cook until thick, stirring constantly. Add
half a cupful of stewed and strained tomato, a tablespoonful of
minced parsley, and two tablespoonfuls of butter. Season with red
pepper and lemon-juice, pour over the fish, and serve.</p>
<h3>FILLETS OF STRIPED BASS À LA MANHATTAN</h3>
<p class="indent">
Clean and trim a four-pound bass, skin, remove the bones, and chop
very fine. Add four tablespoonfuls of butter, season with salt,
pepper, and grated nutmeg, and add enough cream to make a stiff
paste. Shape into cutlets, dip in egg and crumbs and fry in deep
fat, or sauté in clarified butter. Drain. and serve with
Tomato Sauce.</p>
<h3><SPAN name="page_60"><span class="page"></span></SPAN> STRIPED BASS WITH CAPER SAUCE</h3>
<p class="indent">
Clean and trim a large striped bass, cut two incisions across the
back, tie in a circle, and boil slowly in salted and acidulated
water for forty minutes. Drain, pour over a Caper Sauce, garnish
with parsley, and serve.</p>
<h3>STRIPED BASS À LA DAUPHINE</h3>
<p class="indent">
Clean and trim a striped bass. Put into a fish-kettle with salt,
pepper, a bunch of parsley, a pinch of sweet herbs, a sliced onion,
two cupfuls of white wine, two cupfuls of water, and four tablespoonfuls
of butter. Cook for forty minutes in a moderate oven, basting
frequently. Drain the fish, strain the liquor, and add enough white
stock or oyster liquor to make the required quantity of sauce.
Cook two tablespoonfuls of flour in one tablespoonful of butter,
add the liquid, and cook until thick, stirring constantly. Add
three egg yolks well beaten with four tablespoonfuls of butter,
a tablespoonful of anchovy essence, the juice of half a lemon,
and a pinch of paprika. Bring to the boiling point, pour over the
fish, and serve. Garnish with fried mushrooms.</p>
<h3>STRIPED BASS À LA CARDINAL</h3>
<p class="indent">
Clean and trim a striped bass. Cook in a <SPAN name="page_61"><span class="page"></span></SPAN> fish-kettle with two cupfuls of
water, one cupful of white wine, four tablespoonfuls of butter,
a bunch of parsley, an onion, and a carrot, sliced, and salt and
pepper to season. Simmer for forty minutes and drain. Add two cupfuls
of white stock to the liquid, strain, and skim off the fat. Cook
two tablespoonfuls of flour in a tablespoonful of butter, add the
strained liquid and cook until thick, stirring constantly. Take
from the fire and add the yolks of four eggs, beaten with the juice
of a lemon, four tablespoonfuls of melted butter, and a pinch of
paprika. Bring to the boil, then take from the fire, add sufficient
dried and pounded lobster coral to color, pour over the fish, and
serve.</p>
<h3>STRIPED BASS À LA HOLLANDAISE</h3>
<p class="indent">
Clean and trim a striped bass and simmer half an hour in salted
and acidulated water to cover. Drain, garnish with parsley, and
serve with Hollandaise Sauce.</p>
<h3>STRIPED BASS À LA COMMODORE</h3>
<p class="indent">
Clean and stuff a striped bass. Put into a fish-kettle with a bunch
of parsley, a cupful of mixed vegetables cut fine, a cupful of
white wine, a cupful of oyster liquor, and enough water or stock to
cover. Simmer for forty <SPAN name="page_62"><span class="page">Page
62</span></SPAN> minutes and drain. Strain the gravy, skim off the
fat, and set aside. Brown two tablespoonfuls of flour in one
tablespoonful of butter, add one cupful of stock and cook until
very thick, stirring constantly. Add the strained sauce and reheat,
stirring until smooth. Add a tablespoonful of anchovy essence, four
tablespoonfuls of butter, and lemon-juice to taste. Pour over the
fish and serve.</p>
<h3>STRIPED BASS À L'AMERICAINE</h3>
<p class="indent">
Cook together one tablespoonful each of butter and flour, add a
pint of oysters, with their liquor, and the yolks of two eggs,
well beaten. Cook until thick, stirring constantly. Prepare and
trim a striped bass, fill with the oyster mixture, season, and
sew up. Put into a fish-kettle with enough white wine and water,
in equal parts, to cover. Add a sliced onion, a bunch of parsley,
a little salt and pepper and a tablespoonful of butter. Simmer for
an hour and drain. Strain the gravy and skim off the fat. Cook
together two tablespoonfuls of flour and one of butter, add the
strained liquid and cook until thick, stirring constantly. Take from
the fire, add the yolks of four eggs beaten with four tablespoonfuls
of melted butter, the juice of a lemon, and a tablespoonful of
minced parsley. Bring to the boil, pour <SPAN name="page_63"><span class="page"></span></SPAN> over the fish, and serve. Garnish
with fried oysters.</p>
<h3>STRIPED BASS À LA MARSEILLES</h3>
<p class="indent">
Clean a large striped bass and divide into fillets. Put into a
fish-boiler with three tablespoonfuls of butter, two large onions,
sliced, a bunch of parsley, a bay-leaf, salt and pepper to season,
and red wine and water, in equal parts, to cover. Simmer for an
hour, drain the fish, take out the parsley, strain the liquid, and
spread the cooked onions over the fish. Cook three tablespoonfuls
of flour in two tablespoonfuls of butter, add the strained liquid
and cook until thick, stirring constantly. Take from the fire, add
the juice of a small lemon, a tablespoonful of anchovy essence,
and two tablespoonfuls of butter. When the butter is melted, pour
over the fish and serve.</p>
<h3>STRIPED BASS À LA CONTI</h3>
<p class="indent">
Clean and trim a large striped bass. Put into a baking-pan with
four tablespoonfuls of olive-oil, a small onion, chopped fine,
salt and pepper to season, a bunch of parsley, and two cupfuls
each of white wine and white stock. Cover and cook for an hour in a
moderate oven, basting often. Drain the fish and remove the parsley.
Strain the sauce. Brown <SPAN name="page_64"><span class="page">Page
64</span></SPAN> two tablespoonfuls of flour in one of butter, add
the strained liquid, and cook until thick, stirring constantly. Add
the juice of half a lemon and a tablespoonful of minced parsley.
Pour over the fish and serve.</p>
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