How to Cook Fish

by Myrtle Reed

BAKED BLACK BASS À LA BABETTE

Clean the fish, salt it well, and put into a baking-pan with a cupful of water. Put lumps of butter on top, and season with salt, pepper, and minced parsley. Bake for an hour, basting often. Add a wineglassful of Sherry and a little catsup to the sauce remaining in the pan. Thicken with a teaspoonful of flour, rubbed smooth with a little cold water.