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Fried Bass with Bacon
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 151. The excerpt below is the record exactly as published.
FRIED BASS WITH BACON.— Clean, season well with pep- per and salt a required number of bass. Roll them in flour, and drop into a pan of very hot lard or ko-nut, and fry a golden brown. In another pan fry as many slices of bacon as fish. Lay on the fish and garnish with parsley. — Mrs. E. D. Kelley, Winnetka, 111. STUFFED SEA BASS.— Clean, wipe, and lay for an hr, in a marinade of salad oil and vinegar. Fill with a forcemeat of salt pork, minced, and chopped champignons. Fresh mushrooms are, of course, better, if you can get them. Bake upon shavings of fat salt pork. When it has baked 40 minutes, cover with fresh toma- toes, peeled and sliced thin, and half a sweet green pepper
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