Carolina Bbq Recipe

BAKED BASS

Split the fish and stuff with seasoned mashed potatoes. Put a little

boiling water and a tablespoonful of butter into the baking-pan,

and baste many times while cooking.

BAKED BASS WITH WHITE WINE

Put a bass into a baking-dish with salt, pepper and mushroom liquor

to season, and sufficient white wine to moisten. Cover with buttered

paper and bake for fifteen minutes.

Melt two tablespoonfuls of butter, add three tablespoonfuls of flour, and cook thoroughly.

Add two cupfuls of white stock and cook until thick, stirring

constantly.

Take from the fire and add the yolks of three eggs beaten with a little cold water,

and the juice of half a lemon. Add a tablespoonful of butter and

the juice in the baking-pan. Pour over the bass and serve.

BAKED BASS À LA MANHATTAN

Butter a baking-dish, put in the cleansed fish, rub with melted

butter, season with salt and pepper, and cover with thin slices

of bacon and bread crumbs. Add a little boiling water and bake

in a very hot oven, basting as required.

BAKED FILLETS OF BASS

Cut bass into little fillets, sprinkle with salt and pepper, put

into a shoal pan, cover with buttered paper and bake for twelve

minutes in a hot oven. Serve with a border of boiled rice and

Hollandaise Sauce.

STUFFED SEA-BASS

Clean the fish and cover it with a marinade of olive-oil and vinegar.

Soak for an hour. Fill the fish with chopped salt pork and mushrooms.

Put into a baking-pan with slices of salt pork underneath and on

top, and sufficient boiling water. Bake for forty minutes.

Cover with slices of tomatoes and half of a sweet green pepper chopped

fine.

Dot with butter and bake for twenty minutes more.

Take up the fish and rub the sauce through a colander. Stir in a tablespoonful

of butter rolled in flour, add one teaspoonful of sugar and two

teaspoonfuls of grated onion. Dilute with boiling

water if too thick, fetch to the boil, pour over the fish, and serve.

BOILED SEA-BASS WITH EGG SAUCE

Clean the fish, put it into warm salted water and simmer for twenty

minutes..

Melt one tablespoonful of butter, add two tablespoonfuls of flour, and cook

thoroughly. Add two cupfuls of the water in which the fish was

boiled, and cook until thick, stirring constantly. Season with salt,

pepper, minced parsley, and lemon-juice; add three hard-boiled eggs

coarsely chopped, pour over the fish, and serve.

BROILED BASS

Clean the fish, split it, and cut each half into two or three pieces.

Dip in oil or melted butter, sprinkle with flour, and broil carefully.

BASS STEWED WITH TOMATOES

Clean the fish, remove the bones and cut

into square pieces. Fry two sliced onions in olive-oil. Lay the

fish upon it, season with salt and pepper and pour over a may of

tomatoes which have been rubbed through a sieve. Season with salt

and pepper, cover closely, and cook for an hour. Serve in the same

dish.

BREADED FILLET OF BASS

Clean the fish and cut into commodious pieces. Season with salt

and pepper, dip in beaten egg, then in crumbs, and fry in deep

fat. Serve very hot with Tartar Sauce.

FRIED SEA-BASS WITH TARTAR SAUCE

Clean and wipe little sea-bass, score the sides deeply, dip in milk,

roll in flour, fry in deep fat, drain, sprinkle with salt, and

garnish with quartered lemons and fried parsley. Serve with Tartar

Sauce.

STRIPED BASS À L’AMERICAINE

Cook together one tablespoonful each of butter and flour, add a

pint of oysters, with their liquor, and the yolks of two eggs,

well beaten. Cook until thick, stirring constantly. Prepare and

trim a striped bass, fill with the oyster mixture, season, and

sew up. Put into a fish-kettle with sufficient white wine and water,

in equivalent parts, to cover. Add a sliced onion, a bunch of parsley,

a little salt and pepper and a tablespoonful of butter. Simmer for

an hour and drain. Strain the gravy and skim off the fat.

Cook together two tablespoonfuls of flour and one of butter, add the

strained liquid and cook until thick, stirring constantly. Take from

the fire, add the yolks of four eggs beaten with four tablespoonfuls

of melted butter, the juice of a lemon, and a tablespoonful of

minced parsley. Bring to the boil, pour over the fish, and serve.

Garnish with fried oysters.

Hope you enjoy!

Carolina Bbq Recipe

Carolina Bbq Recipe Image

Carolina Bbq Recipe

Carolina Bbq Recipe Photo

Carolina Bbq Recipe

Carolina Bbq Recipe Image

Carolina Bbq Recipe

Carolina Bbq Recipe Image

Carolina Bbq Recipe

Carolina Bbq Recipe Photo

Carolina Bbq Recipe

Carolina Bbq Recipe Picture

Tags: , , , ,

Comments are closed.