Baked Black Bass

Ingredients

• Clean a four-pound Black Bass
• sprinkle with salt
• sprinkle with salt and pepper
• Cut four or five diagonal gashes
• Brush over with melted butter
• dredge with flour

Method

1. 1

   Clean and prepare the fish, stuff it, and sew it.

2. 2

   Bake in a hot oven for one hour, basting every ten minutes.

3. 3

   Serve with Egg Sauce and garnish with parsley.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 42. The excerpt below is the record exactly as published.

BAKED BLACK BASS Clean a four-pound Black Bass, pickerel or haddock, sprinkle with salt, stuff and sew with No. 8 cotton thread. Cut four or five diagonal gashes on each side of backbone and lay in strips of fat salt pork. Have the gashes on one side come between gashes on the other. The fish may be skewered in the shape of the letter S, or placed in an upright position on a well-greased fish sheet, laid in the bottom of a dripping-pan. Brush over with melted butter and sprinkle with salt and pepper, dredge with flour

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