NOTES ON THE COOKING OF BASS 



turning till done. Place the fish on a hot dish, 

 season with salt and pepper and a lump of butter, 

 spread over anchovy or tomato sauce with a garnish 

 of watercress and sliced lemon. 



What bass-fisherman can forget the delightful 

 luncheon prepared by the guides on one of those 

 little islands of the St. Lawrence round about Clay- 

 ton, N. Y.? Should he be the fortunate possessor 

 of an island he could hardly fare better. After 

 sailing or rowing around with unfailing luck, the 

 anglers are landed and led to a shady grove where 

 every requisite for the mid-day open-air meal is to 

 be found. A neat little folding table appears, 

 whereon is spread a clean cloth with knives and 

 forks. The guide knows what he is about, and with 

 remarkable quickness he has ready a fire, frying- 

 pan, and fat. Everything is done in such a cleanly, 

 workmanlike fashion that one's appetite is whetted 

 to a turn. If bass were ever better cooked or tasted 

 more agreeably, we would be glad to hear of it. A 

 bass cooked rapidly within an hour after leaving the 

 water tastes solid, crisp, and sweet. 



It may be a fancy that these guides cook so well; 

 it may only be that our appetites are keen from the 

 active sport, yet it is a feature of the game and we 

 are content. Even the coffee they make is far 

 better than that supplied by many city hotels. 



Up in Maine, after a morning's fishing, the 

 guides will push their boat or canoe on shore at 



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