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Anchovies with Olives

Thoroughly wash and cut off the fillets of some anchovies, and chop them up very fine with a little parsley and onion; put the whole into a mortar and pound it well, adding a little cayenne for seasoning. Cut a number of Spanish olives in halves, take out the stones, and fill them with the pounded anchovy mixture. In the meantime cut some small rounds of bread about an inch in thickness and an inch and a half in diameter, scrape out a little from the center of each, put them into a fryingpan with butter, and fry to a nice light golden color; then take out and drain, and arrange on a napkin spread over a dish; put an olive in each, serve with a little mayonnaise sauce poured over and around the foot of the croutons of fried bread.

Baked Bass, Plain Scale, wash and thoroughly clean a bass, leaving the head intact, if to be sent to table whole; then make a stuffing of two cupfuls of breadcrumbs, one teacupful of butter, the rind of a quarter of a lemon minced fine, and two or three sprigs of parsley, green thyme and marjoram. Season this mixture with pepper and salt. Beat up a couple of eggs, a very little water, and mix the stuffing with it. Fill into the fish and sew up when stuffed. Score both sides with a sharp knife by cutting down to the bone, and put a slice of salt pork, cut thin, into each incision; then bake in a pan and baste with stock and seasoning. Place a little tomato puree or tomato sauce into the pan with the gravy, after removing the fish, and allow it to come to a boil; then skim and strain and serve in a tureen with the fish. Care should be taken not to break the fish when transferring it from the pan to the dish. Some consider a glass of white wine added to each half pint of sauce an improvement.