Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea 2-1/2 pound whole bass, 1/8 ts Ground mace
-cleaned 1/4 c Butter or margarine
1/2 c All-purpose flour 1/4 c All-purpose flour
Salt and pepper to taste 2 tb Lemon juice
6 c Boiling water 1/4 ts Salt
1 c Vinegar 1/8 ts Pepper
2 ts Salt Chopped fresh parsley
2 md Onions; sliced Lemon slices
24 ea Peppercorns

Wash fish well; place in salted water to cover for 30 minutes.
Drain. Pat fish dry; dredge in flour, and sprinkle with salt and
pepper. Wrap fish in cheesecloth, and tie ends securely.
Combine water, vinegar, 2 teaspoons salt, onion, peppercorns, and
mace in a large Dutch oven; stir well. Add fish; simmer, uncovered,
over low heat 30 minutes. Drain, reserving 1 cup fish stock. Set
fiosh aside, and keep warm.
Combine butter and flourin a medium saucepan, stirring until lightly
browned. Stir in reserved fish stock, lemon juice, salt, and pepper,
blending until smooth. Remove fish from cheesecloth; place on a large
serving platter, and pour sauce over top. Sprinkle with parsley, and
garnish with lemon slices.

"From the Cane River" (Northern Louisiana) _Company's Coming!_
Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN
0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-01-95

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