How to Cook Fish

by Myrtle Reed

BOILED BASS WITH MUSHROOMS

Boil a bass in water to cover, adding to the water four tablespoonfuls of vinegar, six pepper-corns, and a little salt. Melt one tablespoonful of butter, add one tablespoonful of flour and cook thoroughly. Add one cupful or more of boiling water and cook until thick, stirring constantly. Add the juice of half a lemon, half a can of mushrooms chopped fine, and pepper and salt and minced parsley to season. Bring to the boil, pour over the fish, and serve.

BOILED BLACK BASS WITH CREAM SAUCE

Clean the bass and sew it up in coarse cheese-cloth. Boil in enough water to cover, adding half a cupful of vinegar, a sliced onion, six or eight whole peppers, a blade of mace, and salt to season. Take up the fish and reduce the liquid by rapid boiling. Strain and set aside. Melt one tablespoonful of butter, add one tablespoonful of flour and cook thoroughly. Add a cupful of the strained liquid and cook until thick, stirring constantly. Season to taste, add half a cupful of cream, bring to the boil, pour over the fish, and garnish with sliced lemons.

BLACK SEA-BASS À LA POULETTE

Prepare a Poulette Sauce and pour over a black sea bass boiled according to directions previously given.

COLD BASS WITH TARTAR SAUCE

Boil the fish in court bouillon and drain. Chop fine parsley, pickles, olives, and capers. Mix with a stiff Mayonnaise and spread over the fish. Serve with a border of sliced cucumbers.

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.