Baked Basa

Ingredients

• a fresh bass for baking
• two and one-half cups of fine bread crumbs
• one cup of butter
• the rind of a quarter of a lemon chopped very fine
• two or three sprigs of parsley chopped fine
• a little sweet marjoram
• two well-beaten eggs
• season to taste with salt and white pepper
• white pepper

Method

1. 1

   Stuff the cleaned bass with the mixture of bread crumbs, butter, lemon rind, parsley, marjoram, and beaten eggs.

2. 2

   Sew up the opening, score the sides, and place thin slices of salt pork in the scores.

3. 3

   Bake in a pan with stock, basting frequently.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 58. The excerpt below is the record exactly as published.

Baked Basa Wash and clean a fresh bass for baking, leaving on the head. Stuff the fish with the following mixture: two and one-half cups of fine bread crumbs, one cup of butter, the rind of a quarter of a lemon chopped very fine, two or three sprigs of parsley chopped fine, and a little sweet marjoram. Season to taste with salt and white pepper. Mix two well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.