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Striped Bass, Conti

Scale, cut off fins, wash and neatly wipe a three-pound fresh striped bass. Make a few small incisions on both sides of skin, place fish in an oval baking dish with three tablespoons best sweet oil, six finely chopped shallots, a small bunch parsley, half gill white wine, one and a half gills broth and juice of half a sound lemon. Season with a light teaspoon salt and half teaspoon pepper. Cover fish with buttered paper, set in oven forty-five minutes, being careful to baste with its own gravy once in a while. Remove, dress fish on a hot dish, pour sauce into a saucepan, add two gills demi-glace and let reduce on fire to half quantity. Strain sauce over the fish and serve. SADDLE OF LAMB, BRAISE AU RACINES (ROOTS) Season a small saddle of lamb with teaspoon salt and half teaspoon pepper. Cover saddle with thin slices of larding pork. Tie with string. Heat two tablespoons lard in a braising pan, lay in the saddle and cook on range to a nice golden colour all around. With a small Parisian potato scoop take out all you can from three peeled carrots and three white turnips and add to the saddle with twelve small peeled white onions; brown ten minutes, add half pint broth, one gill of demi-glace, one gill of tomato sauce, and half gill white wine. Tie in a bunch two branches parsley, one branch chervil, two branches celery, one sprig thyme, one bay leaf, two cloves, and add to the lamb. Cover pan, set in oven forty minutes. Scoop out as much as you can from three medium peeled raw potatoes, plunge in boiling fat until a nice golden colour, drain and add to the saddle. Reset in oven twenty minutes more. Remove, dress saddle on a hot dish, remove strings and lard. Skim fat from surface of gravy, remove herbs. Pour contents of the pan over lamb and send to table.