This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
There are half a dozen or more kinds. Black bass, northern; black bass, southern; striped bass, rock bass, channel bass, sea bass or red fish; all regarded first-class for the table and for sport. The southern black bass is a coarser looking fish than that of the North; its scales are larger and it is not so finely marked as its northern brother, neither is its flesh so firm and hard; but the meat is very sweet and it does not have the strong grassy taste that some of those found in western waters have. It is the best fresh-water fish found in the South, notwithstanding it seems to be one-third head - it is the large-mouthed variety. Northern bass have the quality of keeping fresh longer than other fish, and are safe kinds to buy and satisfactory to serve, especially in restaurants where one or two pound sizes are in demand.
Broiled whole, butter worked up with parsley and lemon juice spread over the fish.
Each fillet cut in two, being 4 from each fish, steeped in oil and lemon juice, drained and dusted with flour; dipped in egg yolk mixed with warm butter and in bread crumbs, and broiled. Sauce made of heads or bones boiled down and tomato sauce added.
The flesh of the fish chopped fine, made into flat croquettes and fried. Dished in cirle, tomato sauce in center.
Small pieces well shaped partly fried in butter; taken out, and thick pasty sauce made in same butter of onions, mushrooms, wine, thick veloute, parsley, yolks, poured over the fillets and cooled. Each fillet on a sheet buttered note paper with the sauce covering, paper doubled over and edges pinched, baked brown; fine herb sauce.
Plain boiled in salt water.
Broiled and served with butter sauce.