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.

Breaded Bass With Bacon

Clean the fish and cut into pieces. Season with pepper and salt, roll in flour, then in beaten egg, then in bread-crumbs. Fry in deep fat and serve with a border of rashers of bacon fried separately. Garnish with parsley.

Boiled Sea-Bass With Parsley Sauce

Put two medium-sized cleaned sea-bass into a fish-kettle with a bunch of parsley. Cover with salted and acidulated water, bring to the boil, simmer for half an hour, drain, garnish with lemon and parsley, and serve with a parsley sauce.

Fried Sea-Bass With Tartar Sauce

Clean and wipe small sea-bass, score the sides deeply, dip in milk, roll in flour, fry in deep fat, drain, sprinkle with salt, and garnish with quartered lemons and fried parsley. Serve with Tartar Sauce.

Matelote Of Sea-Bass

Clean three pounds of sea-bass and cut in convenient pieces for serving. Put into a saucepan with a bunch of parsley, salt and pepper to season, and a teaspoonful of sweet herbs. Add two onions, sliced, and two small cloves of garlic. Cover with equal parts of stock and Claret and simmer slowly until the fish is done. Move the fish carefully to a serving-dish and strain the liquid into another saucepan. Brown two tablespoonfuls of flour in as much butter as is required to make a smooth paste, add the liquid, and cook until thick, stirring constantly. Add to the sauce three tablespoonfuls of essence of anchovy and some mushrooms and small button onions fried brown in butter. Pour over the fish and serve.

Broiled Sea-Bass

Select a large fish, clean, and split. Season with salt and pepper, rub with olive-oil, and broil carefully. Serve with Maitre D'Hotel Sauce and garnish with lemon and parsley.

Sea-Bass A La Buena Vista

Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise on each side. Place in a buttered baking-dish with a chopped onion, a bunch of parsley, a pinch of sweet herbs, half a can of tomatoes and a small green pepper, shredded. Sprinkle with salt and pepper, add two cupfuls of stock and one cupful of Port wine. Dot with butter and bake in a moderate oven for forty minutes, basting freely. Take up the fish, and strain the sauce. Melt a tablespoonful of butter, brown in it a tablespoonful of flour, add two cupfuls of well-seasoned beef stock and cook until thick, stirring constantly. Combine these two sauces, cover the fish with broiled tomatoes, pour the sauce over, sprinkle with parsley and lemon-juice, and serve.