h
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.

BAKED BASS--II

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.

BAKED BASS--III

Rub the inside of the fish with salt, sprinkle
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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.

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.

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
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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. C