BAKED BLACK BASS
After having carefully cleaned, salt well and lay it in the baking-pan with a small cup of water, and strew flakes of butter on top, also salt, pepper and a little chopped parsley. Bake about one hour, basting often until brown. Serve on a heated platter; garnish with parsley and lemon and make a sauce by adding a glass of sherry, a little catsup and thicken with a teaspoon of flour, adding this to fish gravy. Serve potatoes with fish, boiled in the usual way, making a sauce of two tablespoons of butter. Add a bunch of parsley chopped very fine, salt and pepper to taste, a small cup of sweet cream thickened with a tablespoon of flour. Pour over potatoes.
BAKED FLOUNDERS
Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes of butter on top, an onion cut up, some minced celery and a few bread crumbs. A cup of hot water put into the pan will prevent burning. Baste often; bake until brown.
BAKED BASS À LA WELLINGTON
Remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat all the above ingredients, season with paprika and salt, and stuff the bass with the mixture. Sew up the fish, put into a hot oven, bake and baste with sherry wine and butter.
A fish weighing four or five pounds is required for the above recipe.
BAKED FISH—TURKISH STYLE
Take perch and stuff with steamed onion to which has been added one well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs, chopped parsley or celery, salt and pepper to taste. Bake until the fish is nicely browned.