Bass Broiled

Ingredients

• a 3-pound bass
• 1 even tablespoonful seasoning salt
• 2 ounces mattre d'hotel butter

Method

1. 1

   Split the bass open, remove the backbone, wash and dry.

2. 2

   Season with salt, brush with melted butter, and broil flesh side toward fire for 10 minutes, then turn and broil skin side for 5 minutes.

3. 3

   Dress on a hot dish and spread butter over.

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.

ass^ 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 sal

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