Cream Gravy For Black Bass

Cook together a tablespoonful, each, of butter and flour, and when blended strain slowly upon them a cupful of the water in which the bass was boiled, and stir until smooth and thick. Season to taste with celery salt and white pepper, and stir in a gill of cream to which a pinch of baking-soda has been added. Make very hot, but do not boil, and as soon as hot remove from the fire.

Baked Sea Bass With Shrimp Sauce

Clean, wipe and anoint abundantly, inside and out, with a mixture of salad oil and vinegar. Set on ice for an hour to let the "marinade" mellow the fish.

Have ready half a pound of rindless fat pork, cut as thin as shavings. Lay half upon the bottom of your covered bakepan, put the fish upon them, and spread the upper side with the rest. Pour a little hot water in the pan to generate steam; cover and bake one hour, if the fish be large, basting three times with butter and water. Transfer to a hot dish, and set over hot water while you make the sauce.

Shrimp Sauce For Baked Bass

Strain the gravy left in the pan, and stir in a brown roux made by heating a great spoonful of butter in a frying-pan and working in a tablespoonful of browned flour. Add four tablespoonfuls of boiling water to gravy and roux, or enough to bring it to the consistency of cream, then the juice of half a lemon, cayenne or paprika to taste; lastly, half a can of shrimps, chopped fine. Boil one minute, pour some over the fish, the rest into a gravy-boat.

Stuffed Sea Bass

Clean, wipe and lay for an hour in a marinade of salad oil and vinegar. Fill with a forcemeat of minced salt pork and chopped champignons. Fresh mushrooms are, of course, better, if you can get them. Bake upon shavings of fat salt pork as directed in last recipe. When it has baked forty minutes, cover with fresh tomatoes, peeled and sliced thin, and half a sweet green pepper, minced. Drop bits of butter upon the tomatoes, and bake twenty minutes longer.

Take up the fish and keep hot while you strain the gravy left in the pan, rubbing the tomatoes and pepper through a colander; stir in a tablespoonful of butter, rolled in flour, add a teaspoonful of sugar and two of onion juice, with hot water if too thick; boil one minute; pour half over the fish, the rest into a sauce-boat.


The coarse pickerel of the northern rivers and lakes are very nice, cooked as above directed. Bluefish may be treated in the same way.

Baked Shad

Wash and wipe a large shad. Make a stuffing of fine breadcrumbs mixed with melted butter, a little minced onion, pepper and salt to taste. Fill the fish "with this and sew it up. Lay it in a baking-pan and pour over it a cupful of salted boiling water in which two tablespoonfuls of butter have been melted. Sprinkle the fish with flour and bake in a steady oven. Baste with the drippings every ten minutes. At the end of three-quarters of an hour try the fish with a fork to see if it is done. It should be very tender. Transfer carefully to a hot platter, cut and remove the strings. Keep the fish hot while you make the sauce.

Set on the top of the range the pan in which the fish has been baked. Thicken the fish drippings with two tablespoonfuls of browned flour wet up with cold water. Stir until smooth, then add a cupful of boiling water, the juice of a lemon, a tablespoonful of good table sauce and a teaspoonful of good kitchen bouquet. Unless the sauce is perfectly smooth, strain through a wire sieve. Pour into a heated gravy-boat.

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