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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 [Page 64] 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. [Page 65] 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 [Page 66] 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
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