Broiled Bass

A light dusting of flour makes broiled bass an appealing light brown color.

Clean a bass, split it lengthwise in halves, cutting each half again into two or three pieces; sprinkle over with flour and place on a gridiron over a slow fire, broiling them very gently, brush over continually with butter to prevent burning. When of a light brown color, place the pieces of fish on a napkin spread over a dish and serve.