How to Cook Fish

by Myrtle Reed

BROILED BLACK BASS

Clean and split the fish, remove the bone, rub with melted butter or oil, and broil carefully. Pour over a little melted butter, and garnish with lemon and parsley.

BASS STEWED WITH TOMATOES

Clean the fish, remove the bones and cut into square 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.

FRIED BASS WITH BACON

Clean and cut up the fish, season with pepper and salt, roll in flour, and fry in hot lard. Serve with rashers of bacon fried separately. Garnish with parsley and lemon.

FRIED BLACK BASS

Scale, clean, and cut up the fish, season with salt and pepper, dredge with flour, and fry in deep fat.

BREADED FILLET OF BASS

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