Note 217 — INDEX
Reading edition
No. 217. Boiled Striped Bass.—Newport style. Put six pounds of fish in cold water, enough to cover, with one gill of claret wine, teaspoon salt, one onion, one large pepper and blade of mace. Heat slowly at first, boil half an hour, make a drawn butter, using the fish liquor and adding juice of one lemon. Dish the bass on a napkin, garnish with sliced lemon. Serve the sauce in tureen. 28 Halibut, sword-fish and other large, firm-meated fish are adapted to this way of cooking.