how to cook bass

Baked Bass


  1. two cupfuls of breadcrumbs
  2. one cupful of butter
  3. two eggs
  4. water
  5. grated lemon
  6. minced parsley
  7. thyme
  8. marjoram
  9. salt and pepper


Scale, wash, and clean, leaving the head intact. Make a stuffing of two cupfuls of breadcrumbs, one cupful of butter, two eggs well beaten, and enough cold water to make a smooth paste. Season with pepper, salt, grated lemon, minced parsley, thyme, and marjoram. Split the fish, stuff, and sew up. Lay thin slices of salt pork over the fish and put into a baking-pan with a little boiling water seasoned with wine and tomato juice. Bake carefully, basting frequently. The gravy may be thickened and served with the fish.

About the Author Sarah

"I Love Cooking, and All Things Fish"