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. Cook until
thick, stirring constantly; season with cayenne and lemon-juice,
and add half a can of shrimps chopped fine. Bring to the boil,
pour over the fish, and serve.
BAKED AND STUFFED BLACK BASS
Mix together one cupful of bread-crumbs, two small onions chopped,
two eggs well beaten, and cold water to moisten. Season with
Worcestershire, tabasco and minced parsley. Stuff a bass with this
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mixture, rub with melted butter, and bake with a little boiling
water, basting as required.
BAKED BASS A LA NEWPORT
Clean the fish, gash the top, season with salt and pepper, and
cover with thin slices of salt pork. Pour a little boiling water
into the pan and bake slowly, basting as required. Serve with the
pork. Bacon may be used instead.
BAKED BASS A LA MANHATTAN
Butter a baking-dish, put in the cleansed fish, rub with melted
butter, season with salt and pepper, and cover with thin slices
of bacon and bread crumbs. Add a little boiling water and bake
in a very hot oven, basting as required.
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