10 Ways to Cook Bass From Your Fishing Trip

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Baked Bass

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Split the fish and stuff with seasoned mashed potatoes. Put a little
boiling water and a tablespoonful of butter into the baking-pan,
and baste oftentimes while cooking.

Baked Bass With White Wine

Put a bass into a baking-dish with salt, pepper and mushroom liquor
to season, and enough white wine to moisten. Cover with buttered
paper and bake for fifteen minutes.
Melt two tablespoonfuls of butter, add three tablespoonfuls of flour, and cook thoroughly.
Add two cupfuls of white stock and cook until thick, stirring
constantly.
Take from the fire and add the yolks of three eggs beaten with a wee cold water,
and the juice of half a lemon. Add a tablespoonful of butter and
the juice in the baking-pan. Pour over the bass and serve.

Baked Bass À La Manhattan

Butter a baking-dish, put in the cleansed fish, rub with melted
butter, season with salt and pepper, and cover with thin slices
of bacon and bread crumbs. Add a wee boiling water and bake
in a very hot oven, basting as required.

Baked Fillets Of Bass

Cut bass into small fillets, sprinkle with salt and pepper, put
into a shallow pan, cover with buttered paper and bake for twelve
minutes in a hot oven. Serve with a border of boiled rice and
Hollandaise Sauce.

Stuffed Sea-Bass

Clean the fish and cover it with a marinade of olive-oil and vinegar.
Soak for an hour. Fill the fish with chopped salt pork and mushrooms.
Put into a baking-pan with slices of salt pork underneath and on
top, and enough boiling water. Bake for forty minutes.
Cover with slices of tomatoes and half of a sweet green pepper chopped
fine.
Dot with butter and bake for twenty minutes more.
Take up the fish and rub the sauce through a colander. Stir in a tablespoonful
of butter rolled in flour, add one teaspoonful of sugar and two
teaspoonfuls of grated onion. Dilute with boiling
water if too thick, bring to the boil, pour over the fish, and serve.

Boiled Sea-Bass With Egg Sauce

Clean the fish, put it into warm salted water and simmer for twenty
minutes..
Melt one tablespoonful of butter, add two tablespoonfuls of flour, and cook
thoroughly. Add two cupfuls of the water in which the fish was
boiled, and cook until thick, stirring constantly. Season with salt,
pepper, minced parsley, and lemon-juice; add three hard-boiled eggs
coarsely chopped, pour over the fish, and serve.

Broiled Bass

Clean the fish, split it, and cut each half into two or three pieces.
Dip in oil or melted butter, sprinkle with flour, and broil carefully.

Bass Stewed With Tomatoes

Clean the fish, remove the bones and cut
into quadrilateral pieces. Fry two sliced onions in olive-oil. Lay the
fish upon it, season with salt and pepper and pour over a can of
tomatoes which have been rubbed through a sieve. Season with salt
and pepper, cover closely, and cook for an hour. Serve in the same
dish.

Breaded Fillet Of Bass

Clean the fish and cut into suitable pieces. Season with salt
and pepper, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve very hot with Tartar Sauce.

Fried Sea-Bass With Tartar Sauce

Clean and wipe small sea-bass, score the sides deeply, dip in milk,
roll in flour, fry in deep fat, drain, sprinkle with salt, and
garnish with quartered lemons and fried parsley. Serve with Tartar
Sauce.

Striped Bass À L'Americaine

Cook together one tablespoonful each of butter and flour, add a
pint of oysters, with their liquor, and the yolks of two eggs,
well beaten. Cook until thick, stirring constantly. Prepare and
trim a striped bass, fill with the oyster mixture, season, and
sew up. Put into a fish-kettle with enough white wine and water,
in equal parts, to cover. Add a sliced onion, a bunch of parsley,
a wee salt and pepper and a tablespoonful of butter. Simmer for
an hour and drain. Strain the gravy and skim off the fat.
Cook together two tablespoonfuls of flour and one of butter, add the
strained liquid and cook until thick, stirring constantly. Take from
the fire, add the yolks of four eggs beaten with four tablespoonfuls
of melted butter, the juice of a lemon, and a tablespoonful of
minced parsley. Bring to the boil, pour over the fish, and serve.
Garnish with fried oysters.

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