NOTES ON THE COOKING OF BASS 



in crumbs, or rolled up and placed in the tin for 

 roasting. If the latter, a good-sized lump of butter 

 should be placed in the roU, with salt and pepper, 

 some chopped parsley, and a little white wine, with 

 a scattering of flour to help brown the fish. In a 

 sharp oven, it should be cooked in thirty minutes, 

 served with or without sauce, with small new pota- 

 toes and boiled peas. 



Should our gentle angler land an extra-large 

 black bass, and not desire to have him mounted as 

 a trophy of his sldll,, but prefer to eat him, why 

 should he not cook him in grand style, — show his 

 friends what a beauty the bass is dressed out with 

 a garniture of crayfish, of which in life he had his 

 share? Between the red crayfish place sprigs of 

 parsley and halves of boiled eggs. Remove the 

 skin, to show the bass's white and flaky flesh, which 

 cannot fail to induce the guest or angling friend 

 to show impatience at delay in falling to the 

 feast. 



Foreign cooks adopt more pretentious methods 

 in cooking fish, — not only in cooking, but in the 

 addition of sauces and elaborate garniture. These 

 notes, being less pretentious, are confined to simple 

 cooking in home or camp. Finally the conclusion 

 of the whole matter is that, unless the fish are abso- 

 lutely fresh, they are utterly worthless, and that 

 marine basses require less salt than fresh-water 

 basses. 



151 



