Baked Bass With Shrimp Sauce Recipe

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Instructions

Clean and wipe the fish well and wash inside and out with salad-oil and vinegar.
Set on ice for an hour.
Cut half a pound of rindless salt pork into very thin slices; lay half on the bottom of the bake-pan, put the fish on them, and then spread the rest of the pork on top of the fish.
Pour a little hot water in the pan, cover, and bake for an hour.
Baste two or three times with butter and water.
Turn out on a hot dish, and set where it will keep hot while you make the gravy.
Shrimp Sauce for Baked Bass
Make a roux of a tablespoon of butter and 1 of browned flour; stir this into the gravy left in the pan.
Add 4 tablespoons of boiling water, the juice of half a lemon, cayenne to taste, and half a can of finely chopped shrimps.
Boil for a moment, pour some upon the fish, turn the rest into the gravy-boat.