THE basses: fres h-w ater and marine 



Open up the fish and take away the inside; wash 

 and dry; then scatter pepper, salt, and flour, dip 

 in beaten eggs, and roll in cracker-crumbs or baked 

 stale bread pounded fine. Have the fat smoking 

 hot, and enough to cover the fish. Cook until 

 brown. Some chopped parsley cooked for a minute 

 along with a few slices of green onion-tops give it 

 a relish. Serve the fish with a garnish of watercress 

 and sliced lemon. 



For baking, scale the fish and remove the gills. 

 Leave the head on, but remove the inside; wash, 

 and then dry. Make a stuffing as foUows: Beat 

 two eggs, and add four chopped oysters, two sliced 

 and boned sardines, one cup of grated bread, some 

 chopped onion, minced parsley, a little pounded 

 mace, black pepper, allspice, and salt. Beat a piece 

 of butter in the stewpan. Stir the whole dressing 

 together over the fire till of the consistence of a 

 thick batter. FiU the fish with the stuffing and sew 

 it up. Put some slices of fat pork into small holes 

 made through the skin of the back. Bake in a mod- 

 erate oven, basting with plenty of butter, and serve 

 garnished with pickled mushrooms, parsley, and 

 anchovy sauce. 



To broil fresh-water bass, clean the fish in the 

 same manner as for frying. Rub it over with oil 

 or butter to keep the skin from sticking, and grease 

 the broiler with salt pork. Have the fire hot and 

 clear, a wood fire being the best. Keep constantly 



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