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.

STRIPED BASS A LA CONTI

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
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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.

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EIGHT WAYS TO COOK BLACKFISH

BLACKFISH A L'AMERICAINE

Draw two large blackfish, trim, and clean thoroughly. Put into
a baking-dish with two chopped onions fried in butter. Add two
cupfuls of cold water and half a cupful of Port wine. Season with
salt and pepper, a pinch of powdered cloves, mace, allspice, and
thyme, two bay-leaves, a small bunch of parsley, and two leeks.
Cover tightly and cook for an hour. Lift out the fish and strain
the liquid. Thicken it with a tablespoonful of butter, blended
with an equal quantity of flour. Bring to the boil, add two
tablespoonfuls of butter, and minced parsley and lemon-juice to
season. Pour over the fish and serve.

BLACKFISH WITH FINE HERBS

Put the cleaned fish into a baking-dish with chopped onions, parsley
and mushrooms. Gash the fish and fill the incisions with butter
and chopped onion. Moisten with equal parts
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of white wine and stock, cover with buttered paper, and cook in
a moderate oven for half an hour, basting frequently. Take out
the fish, strain the sauce, and add stock to make the necessary
quantity. Thicken with a tablespoonful of butter rolled in flour,
and pour over the fish. Cover with crumbs, dot with butter, and
brown in the oven. Sprinkle with lemon-juice before serving.

BROILED BLACKFISH WITH CHILLI SAUCE

Clean the fish, season with salt and pepper, rub with oil, and broil