Boiled Bass

Ingredients

• the fish
• a piece of mosquito-netting
• a few tablespoonfuls of vinegar
• a dozen peppercorns
• two or three blades of mace
• a tablespoonful of salt
• a cup of drawn blitter
• the yolks of two hard-boiled eggs

Method

1. 1

   Clean the bass without splitting it.

2. 2

   Sew it in mosquito-netting and boil in water with vinegar, peppercorns, mace, and salt for ten minutes per pound.

3. 3

   Serve with drawn butter seasoned with capers and chopped egg yolks.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 8. The excerpt below is the record exactly as published.

BOILED BASS. not advantageous for small families to purchase whole turtles, or rather tortoises, for soup and steaks. Trim away the thigh-bone, and flatten the meat in the form of a steak. Melt two ounces of butter in a chafing-dish ; when very hot, add a tea- spoonful of Worcestershire sauce, a tablespoonful of currant-jelly, a gill of port wine, and a little salt. Stew the, steak in this until tender, and serve from the chafing-dish. — The Book of Entrees: Thomas J. Murrey. White , Stokes, & Allen, Pubs. Boiled Bass. Clean and wash the fish, but do not split it or re- move the head and tail. Sew up in a piece of mos- quito-netting fitted to the shape of the fish. Have in the fish-kettle plenty of boiling water, in which have been mixed a few tablespoonfuls of vinegar, a dozen peppercorns, two or three blades of mace, and a tablespoonful of salt. Cook ten minutes for each pound, and ten minutes over. Undo the cloth, lay the fish on a hot dish, and pour over it a cup of drawn blitter seasoned with a tablespoonful of ca- pers and the yolks of two hard-boiled eggs

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