Bass Baked Plain

Ingredients

• 1 well-cleaned bass of 4 pounds
• 1 tablespoonful lard
• 1/2 tablespoonful butter
• season with salt

Method

1. 1

   Place the bass in a baking pan, add lard and butter inside and over the fish.

2. 2

   Bake for 85 minutes in a hot oven or until done.

3. 3

   Serve with baked or boiled potatoes and mustard sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 151. The excerpt below is the record exactly as published.

Bass baked Plain. — Select 1 well-cleaned bass of 4 pounds or 2 of 2 pounds each, season with salt, place in a baking pan, put 1 tablespoonful lard, good beef fat, or larding pork in the pan, put Vt tablespoonf ul butter inside the fish, and pour a little melted butter over. Bake 85 minutes in a hot oven or until done ; serve with baked or boiled potatoes and mustard sauce. Bass^ Broiled. — Split open a 3-pound bass through the beUy to the back without separating the fish, remove the back bone, wash and wipe the fish dry ; season it with 1 even tablespoonful season- ing salt ; brush the fish over with a little melted butter or olive oil ; place it on a broiler with the fiesh side toward the fire, broil over a moderate, clear fire 10 minutes ; then turn and broil 5 minutes on the skin side. Dress the fish on a hot dish and spread 2 ounoea mattre d'hdtel butter over ; serve with baked potatoes. BASS. 227 BasS) Fried. — Procure a 4-ponnd baas ; clean, wash, and split the fish in halves, then cut each half into 3 pieces ; season with 17, even tablespoon! al seasoning salt, and roll in flour. Cut Ys pound larding pork into small pieces, place it in a frying pan, and fry till it begins to turn light brown ; then pour half the pork in a small saucepan, and keep it warm ; put as many of the fish pieces in the pork as will conveniently go in, and fry light brown on both sides (care should be taken not to have the fire too hot) ; keep adding more of the pork in the saucepan as the frying continues. Serve with mustard sauce and boiled potatoes, or send to table without sauce. In place of pork the fish may be fried in lard, beef fat, or half butter and half lard or fat ; some prefer to have the fish fried in oil. Fillet of Bass^ Fried.— Procure 2 bass, each weighing ly, pound, split them through the back, remove the skin and bones, pare the meat into oval shapes, season with 1 even tablespoonf ul seasoning salt, and dust lightly with flour ; dip in beaten egg, then roll in flne bread crumbs, fry in half butter and half lard to a golden color. Dress on a warm dish, garnish with parsley, lemon, and potato chips, and serve with sauce Tartare. Bass stuiTed with Oyster Forcemeat.— Procure a well- cleaned 4-ponnd bass, season with 1 tablespoonful seasoning salt, and fill the inside with oyster forcemeat ; sew up and lay in a baking -pan with a few slices of larding pork under it. Lay 3 slices of pork on top the fish, and pour 1 ounce melted butter and the juice of 1 lemon over, then set in a hot oven to bake 35 minutes. When done remove the fish carefully to a warm plate, and serve with tomato sauce i I'allemande or egg sauce. Bass^ Boiled. — Place a well-cleaned bass of 6 pounds on a drainer in a fish kettle, cover with cold water ; add 1 tablespoonful salt to every quart of water ; add % cupful white vinegar, 2 onions, a small carrot, and a bouquet ; set the kettle over a strong fire ; as soon as it begins to boil draw the kettle to side of stove, and let 228 SEA FOOD, Et€. simmer 40 minutes. When done lift the fish from the water, drain and slip it on to a warm dish ; serve with oyster sauce. Bass k la St. H61air. — Procure a bass weighing about 2Vt pounds, wash and wipe it dry, season with 1 tablespoonful salt and 1 even teaspoonf ul pepper ; lay the fish in a dish with 2 fine-chopped onions, 1 sprig of thyme, 3 sprigs of parsley, and sprinkle over the juice of 1 lemon ; cover it tightly and let it lay in this marinade 1 hour. Forty minutes before serving place the fish in a buttered pan with 3 thin slices of pork under it ; pour Y, cup of white wine into the pan ; add the chopped onions, parsley, and thyme, cover with buttered paper, and bake in a quick oven till done, basting it frequently. In the meantime fry Y^ tablespoonful fiour in Ys table- spoonful butter

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