Fill the remaining space with chopped hard-boiled
eggs and serve as a first course at dinner or luncheon.
[Page 45]
FORTY-FIVE WAYS TO COOK BASS
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 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
[Page 46]
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.
Pages:
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45