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 1796 COOKBOOKFISH >  To Dress a Bass >



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Recipes from American Cookery
 by Amelia Simmons (1796)

To dress a Bass

Season high with salt, pepper and cayenne, one slice salt pork, one of bread, one egg, sweet marjoram, summer savory and parsley, minced fine and well mixed, one gill wine, four ounces butter; stuff the bass – bake in the oven one hour; thin slices of pork laid on the fish as it goes into the oven; when done pour over dissolved butter: serve up with stewed oysters, cranberries, boiled onions or potatoes.

The same method may be observed with fresh Shad, Codfish, Blackfish and Salmon.



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