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.
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