Directions:

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 tablespoonful of butter and 1 of browned flour; stir this into the gravy left in the pan. Add 4 tablespoonfuls 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.