Boil the fish in acidulated water according to directions previously given. Drain, garnish with parsley, and serve with a sauce made by melting half a cupful of butter with the juice of a lemon, and seasoning with white pepper and a little grated nutmeg.
Clean and trim two large sea-bass. Put into a saucepan, with salt and pepper to season, three tablespoonfuls of butter, two large onions, sliced, a bunch of parsley, and enough Claret to cover the fish. Simmer for forty minutes, drain, and place on a serving-dish . Take out the parsley and keep the liquid warm. Brown two tablespoonfuls of flour in two tablespoonfuls of butter, add the onions and liquid and cook until thick, stirring constantly. Add stock or water if there is not enough liquid. Add a tablespoonful each of melted butter and minced parsley, pour over the fish, and serve.
Boil medium-sized sea-bass in salted and acidulated water, drain, and marinate with salt, pepper, and vinegar. Brown a cupful of butter in a saucepan, skim, pour the top part over the fish, leaving the sediment in the pan, garnish with fried parsley, and serve.
Clean a four-pound striped bass and soak the soft roes of four shad in cold water. Put the bass into a fish-kettle with an onion, salt and pepper to season, a small bunch of parsley, a tablespoonful of butter, two wineglassfuls of white wine, and enough white stock to cover. Cover, cook for half an hour or more, basting as required, and drain. Strain the liquid and add it to a tablespoonful each of butter and flour cooked together. Cook until it thickens, stirring constantly. Add the juice of a lemon and two tablespoonfuls of butter. Cook the roes for five minutes in salted and acidulated water, drain, cut in two, and arrange around the fish. Pour the sauce over, sprinkle with minced parsley, and serve.
Clean two striped bass and cut into fillets.
Cover the trimmings with water, add one cupful of white wine, two cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of thyme, a tablespoonful of butter, and salt and pepper to season. Skin the fillets, season with salt, and marinate for half an hour in oil and lemon-juice. Drain, sprinkle with flour, dip in egg yolks beaten smooth with a little melted butter, then in crumbs. Broil carefully, basting with melted butter as required. Fry a tablespoonful of chopped onion in two tablespoonfuls of flour and cook to a smooth paste. Add the liquid strained from the fish trimmings and cook until thick, stirring constantly. Add half a cupful of stewed and strained tomato, a tablespoonful of minced parsley, and two tablespoonfuls of butter. Season with red pepper and lemon-juice, pour over the fish, and serve.
Clean and trim a four-pound bass, skin, remove the bones, and chop very fine. Add four tablespoonfuls of butter, season with salt, pepper, and grated nutmeg, and add enough cream to make a stiff paste. Shape into cutlets, dip in egg and crumbs and fry in deep fat, or saute in clarified butter. Drain, and serve with Tomato Sauce.