ook 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.

BAKED AND STUFFED BLACK BASS

Mix together one cupful of bread-crumbs, two small onions chopped,
two eggs well beaten, and cold water to moisten. Season with
Worcestershire, tabasco and minced parsley. Stuff a bass with this
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mixture, rub with melted butter, and bake with a little boiling
water, basting as required.

BAKED BASS A LA NEWPORT

Clean the fish, gash the top, season with salt and pepper, and
cover with thin slices of salt pork. Pour a little boiling water
into the pan and bake slowly, basting as required. Serve with the
pork. Bacon may be used instead.

BAKED BASS A LA MANHATTAN

Butter a baking-dish, put in the cleansed fish, rub with melted
butter, season with salt and pepper, and cover with thin slices
of bacon and bread crumbs. Add a little boiling water and bake
in a very hot oven, basting as required.

BAKED BASS AND TOMATOES

Select one large black bass or two small ones; clean the head and
let it remain on the fish. Slice four tomatoes and cut in halves.
Make a plain bread dressing; open the fish, rub the inside lightly
with salt and soft butter; lay a thick layer of tomatoes in, then
a layer of the bread dressing, alternating them until the fish is
well stuffed; then bind with a tape. Lard the fish with strips
of salt pork. Lay in a baking-pan, add one cupful of hot water
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and one tablespoonful of butter, and bake, basting often. In fifteen
minutes take the pan out of the oven and spread the fish with a layer
of thinly sliced tomatoes, seasoned with a sprinkling of salt, some
melted butter, and a light sprinkling of grated cheese. Bake until
the tomatoes are done, then carefully remove to a platter, taking
off the tape first. Garnish with parsley and serve.

BAKED BLACK BASS A LA BABETTE

Clean the fish, salt it well, and put into a baking-pan with a
cupful of water. Put lumps of butter on top, and season with salt,
pepper, and minced parsley. Bake for an hour, basting often. Add a
wineglassful of Sherry and a little catsup to the sauce remaining
in the pan. Thicken with a teaspoonful of flour, rubbed smooth
with a little cold water.

BAKED FILLETS OF BASS

Cut bass into small fillets, sprinkle with salt and pepper, put
into a shallow pan, cover with buttered paper and bake for twelve
minutes i