nut-freeegg-freesoy-free
Fillet of Bass Fried
From European and American cuisine, 1914
Serves 1
Serve with sauce Tartare.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 152. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.