Bass À La Brin

• 2 (2 1/2-pound) whole bass, cleaned
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 6 cups boiling water
• 1 cup vinegar
• 2 teaspoons salt
• 2 medium onions, sliced
• 24 peppercorns
• 1/8 teaspoon ground mace
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Chopped fresh parsley
• Lemon slices

1. 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.
2. 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 fish aside, and keep warm.
3. Combine butter and flour in 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.

bass, allpurpose, salt, boiling water, vinegar, salt, onions, peppercorns, ground mace, butter, allpurpose, lemon juice, salt, pepper, fresh parsley, lemon slices

Taken from www.myrecipes.com/recipe/bass-la-brin (may not work)