Fish House Recipes, 1940s

Steamed Black Bass

Clean and wash a nice bass weighing about one pound; season with salt and pepper; set it on a buttered platter, and cover with a wet napkin. Put the fish into a steamer for about twelve minutes. When done, take off the skin, place the fish on a hot platter, garnish around with boiled Parisienne potatoes and some parsley branches. Serve separate a sauce boat of parsley sauce.

Related Recipe
Bass Fillet, Beverly Style
The Bass Species

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