Boiled Striped Bass
From Miss Parloa's kitchen companion, 1887
Serves 4
Other fish like sheep's-head and black bass can be prepared similarly.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 97. The excerpt below is the record exactly as published.
Boiled Striped Bass. Prepare the water for the bass the same as for the red snapper, omitting, however, the vinegar. Cut the fins from the fish. See that it is free of scales ; then wash it quickly in cold water. Lower it into the fish-kettle, and move the kettle forward where the water will boil. As soon as it begins to boil, move back where it will just bubble for twenty minutes, if the fish be under three pounds, and for twenty-five minutes, if it be over three pounds. When done, lift it from the water and drain well. Now slip it on a warm dish, and serve with any of the following-named sauces
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.