Eleanor Woodruff
OVEN-BROILED BLACK BASS
Select a black bass weighing about three pounds.
Split the fish as for broiling, and remove the bonesworking from the inside and using a dull knife. Place thick brown paper in a dripping pan, lay the fish on it, skin-side down, and dust with salt and pepper; dot with bits of butter, using two tablespoonfuls.
Bake in a hot oven, allowing eight minutes to the pound. When done, slip a broad knife between the flesh and skin, and slide onto a platter. The skin will adhere to the paper. Mackerel may be broiled in the same way.