Baked sea bass with shrimp sauce
Clean, wipe and anoint abundantly, inside and out, with a mixture of salad oil and vinegar. Set on ice for an hour to let the “marinade” mellow the fish.
Have ready half a pound of rindless fat pork, cut as thin as shavings. Lay half upon the bottom of your covered bakepan, put the fish upon them, and spread the upper side with the rest. Pour a little hot water in the pan to generate steam; cover and bake one hour, if the fish be large, basting three times with butter and water. Transfer to a hot dish, and set over hot water while you make the sauce.