Fillets Of Black Bass, With Bread Stuffing Recipe 2 ingredients

To prepare this Fillets Of Black Bass, With Bread Stuffing Recipe 2, first remove the head of the fish; with a sharp-pointed knife cut through the entire length of the fish underneath, and thus empty the contents; cut the fish down the entire length of the back on both sides of the fins and take out this strip; loosen the skin all around the edge on one side of the fish, rub the fingers of the right hand in salt, -- if they are damp the salt will stick to them, -- then pull the skin from the side of the fish made ready. If at any place it does not separate from the flesh, push it with the knife. Remove the skin from the other side in the same way. Then commencing at the top push and scrape the flesh from the bones, keeping the flesh on each side as whole as possible. Wash and break up the bones, and put them in a saucepan over the fire, with cold water to cover; add two slices of onion, four of carrot and a sprig of parsley and let simmer an hour or longer. Wash the two fillets of fish and dry them on a cloth. Put some bits of butter (about a tablespoonful) in an earthen baking dish; on these lay a slice of the bass, put on this a layer of bread dressing, and above this the other fillet of fish; dot it with bits of butter, or strips of salt pork, and set into a hot oven. Bake about twenty-five minutes, reducing the heat after five or six minutes. Baste with some of the fish broth, in which a little butter has been melted, every six minutes. Just before the fish is baked, spread half a cup of cracker crumbs mixed with three level tablespoonfuls of melted butter over the top of the fish and return to the oven, to brown the crumbs. For the sauce melt two tablespoonfuls of butter; in it cook two level tablespoonfuls of flour and one-fourth a teaspoonful, each, of salt and paprika, then add three-fourths a cup of fish stock and one-fourth a cup of cream. Stir until boiling, then beat in a tablespoonful of butter. Serve cucumbers, French pickle or Philadelphia Relish at the same time. Two slices of halibut may be cooked in the same way.

BREAD STUFFING FOR BLACK BASS OR OTHER FISH

Pass enough bread, freed from crust, through a colander to fill a cup; mix with this two, crushed, sage leaves, a bit of thyme or sweet marjoram, one-fourth a teaspoonful, each, of salt and pepper and one-third a cup of melted butter.