BAKED BASS AND TOMATOES
Select one large black bass or two small ones; clean the head and
let it remain on the fish. Slice four tomatoes and cut in halves.
Make a plain bread dressing; open the fish, rub the inside lightly
with salt and soft butter; lay a thick layer of tomatoes in, then
a layer of the bread dressing, alternating them until the fish is
well stuffed; then bind with a tape. Lard the fish with strips
of salt pork. Lay in a baking-pan, add one cupful of hot water
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and one tablespoonful of butter, and bake, basting often. In fifteen
minutes take the pan out of the oven and spread the fish with a layer
of thinly sliced tomatoes, seasoned with a sprinkling of salt, some
melted butter, and a light sprinkling of grated cheese. Bake until
the tomatoes are done, then carefully remove to a platter, taking
off the tape first. Garnish with parsley and serve.
BAKED BLACK BASS A LA BABETTE
Clean the fish, salt it well, and put into a baking-pan with a
cupful of water. Put lumps of butter on top, and season with salt,
pepper, and minced parsley. Bake for an hour, basting often. Add a
wineglassful of Sherry and a little catsup to the sauce remaining
in the pan. Thicken with a teaspoonful of flour, rubbed smooth
with a little cold water.
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