Baked Black Bass

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 3 lbs. bass
  • 2 tablespoons flour
  • Salt and pepper
  • ½ cup strained tomato or
  • ¼ cup butter
  • 1 fresh tomato, sliced


Clean and wash fish. Sprinkle with salt inside and out and let stand several hours. Stuff and sew. Tie or skewer into the shape of the letter S. Put in a pan across which you have placed strips of cloth by which to lift out when cooked. Rub it over with soft butter, and a little pepper. Dredge with flour. Put in a hot oven without water in the pan. Baste when the flour is brown, and often afterwards; add a tomato. When done, remove carefully and place in a hot platter. Draw out the strings and skewers, wipe off the water or fat that runs from the fish, serve with drawn butter flavored with lemon or with Hollandaise Sauce, in a gravy boat. Garnish with parsley or cress.

Haddock, blue fish and shad are good, baked.