Baked Bass
From Virginia Cookery-book, 1884
Serves 6
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 38. The excerpt below is the record exactly as published.
Baked Bass. An eight -pound bass is a good -sized one for baking. Prepare a teacupful of bread-crumbs grated fine. Sea- son with butter, pepper, and salt (spices or herbs too, if you like). Fill the breast of the fish, lay some thin slices of salt pork, whole pepper, cloves, and allspice in the pan; put in two teacupfuls of cold water ; bake three-quarters of an hour, basting frequently. When dished set the pan on the stove, and dust some browned flour into the gravy made while cooking. Chop the yolk of a hard-boiled egg and put in your gravy-boat; stir in a glass of sherry or port
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