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Bass Boiled

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. Mace
  2. a half cup of vinegar
  3. Black peppers
  4. Must
  5. a teaspoonful of salt
  6. Water
  7. White wine
  8. Fig
  9. Butter
  10. Clarified butter
  11. Onion
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take as much water as would enable the fish, if alive, to just swim ;* add to each quart a teaspoonful of salt, a half cup of vinegar, a blade of mace, and a dozen This must be left to the reader’s im- agination ;
  2. and we would remark that the drawn butter is the same thing practically as our oiled or clarified butter.
  3. The water, prepared as above, is good for many other fish : we can recommend it for fresh water fish of the coarse Muds, black peppers, with a sliced onion and a bay-leaf.
  4. Cleanse and sew up the fish in muslin, fitted to its shape ;
  5. when the water is warm, put it in, and let it boil gently, skim well, and give from eight to twelve minutes per pound, according to thickness;
  6. boil faster at the end than the beginning.
  7. When done, unwrap, and serve with white sauce of the melted butter kind, well flavoured, or with drawn butter, mixed with lemon- juice.
  8. Bream.
  9. — This is a good-looking but not very good-tasting fish.
  10. It is Fig.
  11. 20.— Bream.
  12. to be had in abundance in Cornwall.
  13. Of the various ways of cooking, it is said to be best when boiled ( see below), but it may be baked, plainly, or first stuffed, and served with a good sauce.
  14. It is nice stewed, and a little white wine improves the gravy.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Slotted spoon