BAKED BASS WITH SHRIMP SAUCE
Marinate the cleaned fish for an hour in oil and vinegar. Put into a baking-pan with slices of salt pork underneath and on top and sufficient boiling water to keep from burning. Add a teaspoonful of butter to the water and baste two or three times during the hour of baking. Strain the gravy and set aside. Melt one tablespoonful of butter, add one tablespoonful of flour, and cook until brown. Add one cupful of the liquid left in the baking-pan, making up the required quantity with boiling water if necessary. Cook until thick, stirring constantly; season with cayenne and lemon-juice, and add half a can of shrimps chopped fine. Bring to the boil, pour over the fish, and serve.
BOILED BASS
Clean the fish, put it into warm salted water, and simmer for twenty minutes.
BOILED SEA-BASS WITH EGG SAUCE
Boil the fish according to directions previously given. Melt one tablespoonful of butter, add one tablespoonful of flour, and cook thoroughly. Add two cupfuls of the water in which the fish was boiled, and cook until thick, stirring constantly. Season with salt, pepper, minced parsley, and lemon-juice, add three hard-boiled eggs coarsely chopped, pour over the fish, and serve.
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.