Note 216 — INDEX
Reading edition
No. 216. Black Bass, Burgundy Sauce.—Put four pounds of fish in kettle with half a bottle of claret and let it simmer half an hour. Take half a pint of Spanish sauce (No. 37) and put in a saucepan with two wine glasses red wine, reduce one quarter and serve with the fish. Almost any kind of fresh water fish may be cooked and served in this way.