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Black Bass, Montebello

Scale, trim and wipe a fresh black bass of three pounds; place in a frying pan with half an ounce butter, half gill white wine, one and a half gills water, a teaspoon salt and half teaspoon paprika. Cover the fish with a lightly buttered paper, boil for five minutes on the range, then set in the oven for thirty minutes. Remove, dress on a hot dish, pour a Montebello sauce over the fish and serve.