HOW TO COOK THE BASS 97 



inch with bacon fat, dripping, butter, or, preferably, pure 

 olive oil; lard, unless pure and freshly rendered, is most 

 objectionable and is to be avoided. Slices of fish are then 

 dipped in a bowl containing two or three eggs thoroughly 

 beaten up, and are covered completely with bakers' 

 flour, or finely crushed soda biscuits, or, best of all, with 

 finely powdered oatmeal, cornmeal, or peameal. When the 

 oil or fat has reached a temperature of about 300 F., the 

 pieces of fish are placed carefully in the pan and turned only 

 once. The operation of frying requires great care and at- 

 tention and can only be learned by experience. 



When removed from the pan the pieces of fish should 

 have a delicate brown shade, uniform all over, just about 

 the colour of properly made toast. 



Served with slices of bacon, small, tender, freshly plucked 

 cucumbers, and fried potato chips, it is a dish which appeals 

 either to the delicate palate of the invalid, or to the coarse, 

 promiscuous appetite of the gourmand and glutton. 



