Dessert
Boiled black bass with cream gravy
Boiled black bass with cream gravy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including in a pot enough slightly salted water to cover the fish, add a gill of vinegar, an o.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put in a pot enough slightly salted water to cover the fish, add a gill of vinegar, an onion, eight whole peppers and a blade of mace.
- Lay in the water;
- bring very slowly to the simmering point, and then boil steadily, allowing twelve minutes to each pound of the fish.
- When done remove the cloth, lay the fish on a platter garnished with sliced lemon, and serve with the cream gravy given below.
Historical transcription
Source method
- 1
Put in a pot enough slightly salted water to cover the fish, add a gill of vinegar, an onion, eight whole peppers and a blade of mace. Sew up the fish in a piece of thin cheese-cloth fitted snugly to it. Lay in the water; bring very slowly to the simmering point, and then boil steadily, allowing twelve minutes to each pound of the fish. When done remove the cloth, lay the fish on a platter garnished with sliced lemon, and serve with the cream gravy given below.
Nutrition pending
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