Blaekflsh^ Baked. — Select a good-sized fish, weighing from 4
to 5 pounds, season with pepper and salt Lay the fish with 3 slices
of larding pork under it into a baking pan ; lay a few slices of pork
on top the fish, sprinkle some melted butter and lemon juice over,
place in a hot oven, and bake till done (if it should brown too much
on top, cover with buttered paper). When done, transfer the fish
carefully to a warm dish, and garnish with fried tomatoes ; serve
with boiled potatoes and Bobert sauce.
Blaekflsh^ Fried. — Procure a fresh fish of 3 or 4 pounds, clean,
wash, and dry it ; season with salt, split it through the back, and
cut each half into 3 pieces; roll them in fiour, and fry in half
lard and half butter or pork✪ Blackfish Fried lightb rown. Serve with French
fried potatoes.
226 SEA FOOD, ETa
BASS.
In season the year round.
Bass — Where founds etc. — A family of sea and fresh-wate?
fishes, of which there are many known varieties in the American
waters. Bass of various kinds are found in most of the waters of
the world, and are everywhere highly esteemed as a table fish. The
American varieties are the sea bass, called sometimes blue or black
bass. Its general color is blue-black, slightly bronzed. The weight
of the sea bass varies from 7^ pound to 17 pounds, and is in season
from May 15th to the end of October. The striped bass is the rock
fish of the Delaware and Potomac rivers ; its color is bluish brown
above, silvery white below. This fish winters in the deep, warm,
muddy sea bays, and runs up the rivers in the spring in pursuit of
the smelt, also to devour the shad roe and to spawn in the autumn.
It runs from the size of a smelt up to a weight of 60 and 70 pounds,
is an excellent fish for the table, and in season the year round*
Lake and black bass are in season from June to December.
Bass baked Plain. — Select 1 well-cleaned bass of 4 pounds or
2 of 2 pounds each, season with salt, place in a baking pan, put 1
tablespoonful lard, good beef fat, or larding pork in the pan, put Vt
tablespoonf ul butter inside the fish, and pour a little melted butter
over. Bake 85 minutes in a hot oven or until done ; serve with
baked or boiled potatoes and mustard sauce.
Bass^ Broiled. — Split open a 3-pound bass through the beUy
to the back without separating the fish, remove the back bone, wash
and wipe the fish dry ; season it with 1 even tablespoonful season-
ing salt ; brush the fish over with a little melted butter or olive oil ;
place it on a broiler with the fiesh side toward the fire, broil over a
moderate, clear fire 10 minutes ; then turn and broil 5 minutes on
the skin side. Dress the fish on a hot dish and spread 2 ounoea
mattre d'hdtel butter over ; serve with baked potatoes.
BASS. 227 ✪ Bass Baked Plain
Page 151 · 4 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Blaekflsh^ Baked. — Select a good-sized fish, weighing from 4 to 5 pounds, season with pepper and salt Lay the fish with 3 slices of larding pork under it into a baking pan ; lay a few slices of pork on top the fish, sprinkle some melted butter and lemon juice over, place in a hot oven, and bake till done (if it should brown too much on top, cover with buttered paper). When done, transfer the fish carefully to a warm dish, and garnish with fried tomatoes ; serve with boiled potatoes and Bobert sauce.
Blaekflsh^ Fried. — Procure a fresh fish of 3 or 4 pounds, clean, wash, and dry it ; season with salt, split it through the back, and cut each half into 3 pieces; roll them in fiour, and fry in half lard and half butter or pork lightb rown. Serve with French fried potatoes.
BASS. In season the year round.
Bass — Where founds etc. — A family of sea and fresh-water fishes, of which there are many known varieties in the American waters. Bass of various kinds are found in most of the waters of the world, and are everywhere highly esteemed as a table fish. The American varieties are the sea bass, called sometimes blue or black bass. Its general color is blue-black, slightly bronzed. The weight of the sea bass varies from 7^ pound to 17 pounds, and is in season from May 15th to the end of October. The striped bass is the rock fish of the Delaware and Potomac rivers ; its color is bluish brown above, silvery white below. This fish winters in the deep, warm, muddy sea bays, and runs up the rivers in the spring in pursuit of the smelt, also to devour the shad roe and to spawn in the autumn. It runs from the size of a smelt up to a weight of 60 and 70 pounds, is an excellent fish for the table, and in season the year round. Lake and black bass are in season from June to December.
Bass baked Plain. — Select 1 well-cleaned bass of 4 pounds or 2 of 2 pounds each, season with salt, place in a baking pan, put 1 tablespoonful lard, good beef fat, or larding pork in the pan, put Vt tablespoonf ul butter inside the fish, and pour a little melted butter over. Bake 85 minutes in a hot oven or until done ; serve with baked or boiled potatoes and mustard sauce.
Bass^ Broiled. — Split open a 3-pound bass through the belly to the back without separating the fish, remove the back bone, wash and wipe the fish dry ; season it with 1 even tablespoonful seasoning salt ; brush the fish over with a little melted butter or olive oil ; place it on a broiler with the fiesh side toward the fire, broil over a moderate, clear fire 10 minutes ; then turn and broil 5 minutes on the skin side. Dress the fish on a hot dish and spread 2 ounces maître d'hôtel butter over ; serve with baked potatoes.
BASS. 227
Records on this page
Blackfish FriedBass Baked PlainBass BroiledBass Fried