To Dress Bass or Sheep's-head
From Virginia Cookery-book, 1884
Serves 4
Smaller fish can be dressed similarly.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 37. The excerpt below is the record exactly as published.
To Dress Bass ob Shbbp's-head. Take a bass or sheep's-head eighteen or twenty inches long, put it into a pan, place that in a Dutch oven, add half a pint of tomato catsup, a large spoonful of butter, half a pint of water, salt, black and red pepper to suit your taste
Cook this with the app: pantry check, scaling, and the assistant.