How to Cook Fish. Reed Myrtle

       WHITE SAUCE

       TEN WAYS TO SERVE ANCHOVIES

       I

       II

       III

       IV

       V

       VI

       VII

       VIII

       IX

       X

       FORTY-FIVE WAYS TO COOK BASS

       BAKED BASS—I

       BAKED BASS—II

       BAKED BASS—III

       BAKED BASS—IV

       BAKED BASS WITH WHITE WINE

       BAKED BASS WITH SHRIMP SAUCE

       BAKED AND STUFFED BLACK BASS

       BAKED BASS À LA NEWPORT

       BAKED BASS À LA MANHATTAN

       BAKED BASS AND TOMATOES

       BAKED BLACK BASS À LA BABETTE

       BAKED FILLETS OF BASS

       BLACK BASS À LA MONTMORENCY

       STUFFED SEA-BASS

       BASS À LA BORDELAISE

       BOILED BASS

       BOILED SEA-BASS WITH EGG SAUCE

       BOILED BASS WITH MUSHROOMS

       BOILED BLACK BASS WITH CREAM SAUCE

       BLACK SEA-BASS À LA POULETTE

       COLD BASS WITH TARTAR SAUCE

       BROILED BASS

       BROILED BLACK BASS

       BASS STEWED WITH TOMATOES

       FRIED BASS WITH BACON

       FRIED BLACK BASS

       BREADED FILLET OF BASS

       BREADED BASS WITH BACON

       BOILED SEA-BASS WITH PARSLEY SAUCE

       FRIED SEA-BASS WITH TARTAR SAUCE

       MATELOTE OF SEA-BASS

       BROILED SEA-BASS

       SEA-BASS À LA BUENA VISTA

       BOILED SEA-BASS WITH MELTED BUTTER SAUCE

       SEA-BASS À LA FRANCAISE

       SEA-BASS WITH BLACK BUTTER

       STRIPED BASS WITH SHAD ROE

       FILLETS OF STRIPED BASS À LA BORDELAISE

       FILLETS OF STRIPED BASS À LA MANHATTAN

       STRIPED BASS WITH CAPER SAUCE

       STRIPED BASS À LA DAUPHINE

       STRIPED BASS À LA CARDINAL

       STRIPED BASS À LA HOLLANDAISE

       STRIPED BASS À LA COMMODORE

       STRIPED BASS À L'AMERICAINE

       STRIPED

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