European and American cuisine

BasS) Fried. — Procure a 4-pound bass ; clean, wash, and split the fish in halves, then cut each half into 3 pieces ; season with 17, even tablespoonful seasoning salt, and roll in flour. Cut Ys pound larding pork into small pieces, place it in a frying pan, and fry till it begins to turn light brown ; then pour half the pork in a small saucepan, and keep it warm ; put as many of the fish pieces in the pork as will conveniently go in, and fry light brown on both sides (care should be taken not to have the fire too hot) ; keep adding more of the pork in the saucepan as the frying continues. Serve with mustard sauce and boiled potatoes, or send to table without sauce. In place of pork the fish may be fried in lard, beef fat, or half butter and half lard or fat ; some prefer to have the fish fried in oil. Fillet of Bass^ Fried.— Procure 2 bass, each weighing 1½ pound, split them through the back, remove the skin and bones, pare the meat into oval shapes, season with 1 even tablespoonf ul seasoning salt, and dust lightly with flour ; dip in beaten egg, then roll in flne bread crumbs, fry in half butter and half lard to a golden color. Dress on a warm dish, garnish with parsley, lemon, and potato chips, and serve with sauce Tartare. Bass stuffed with Oyster Forcemeat.— Procure a well-cleaned 4-ponnd bass, season with 1 tablespoonful seasoning salt, and fill the inside with oyster forcemeat ; sew up and lay in a baking pan with a few slices of larding pork under it. Lay 3 slices of pork on top the fish, and pour 1 ounce melted butter and the juice of 1 lemon over, then set in a hot oven to bake 35 minutes. When done remove the fish carefully to a warm plate, and serve with tomato sauce i I'allemande or egg sauce. Bass^ Boiled. — Place a well-cleaned bass of 6 pounds on a drainer in a fish kettle, cover with cold water ; add 1 tablespoonful salt to every quart of water ; add % cupful white vinegar, 2 onions, a small carrot, and a bouquet ; set the kettle over a strong fire ; as soon as it begins to boil draw the kettle to side of stove, and let simmer 40 minutes. When done lift the fish from the water, drain and slip it on to a warm dish ; serve with oyster sauce. Bass k la St. H61air. — Procure a bass weighing about 2Vt pounds, wash and wipe it dry, season with 1 tablespoonful salt and 1 even teaspoonful pepper ; lay the fish in a dish with 2 fine-chopped onions, 1 sprig of thyme, 3 sprigs of parsley, and sprinkle over the juice of 1 lemon ; cover it tightly and let it lay in this marinade 1 hour. Forty minutes before serving place the fish in a buttered pan with 3 thin slices of pork under it ; pour ½ cup of white wine into the pan ; add the chopped onions, parsley, and thyme, cover with buttered paper, and bake in a quick oven till done, basting it frequently. In the meantime fry ½ tablespoonful flour in ⅛ tablespoonful butter for a few minutes ; add sufficient boiling water to make a creamy sauce; add ½ teaspoonful beef extract, 2 tablespoonfuls fine-chopped mushrooms, and a little garlic. Place the fish on a hot dish, strain the gravy, add it to the sauce in the saucepan, boil 8 minutes ; pour it over the fish, and serve.