{"id":6751,"slug":"baked-bass-a-la-wellington","title":"BAKED BASS À LA WELLINGTON","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["bass (one weighing four or five pounds)","one tablespoon of butter","two cups of stale bread crumbs","one tablespoon of chopped onion","one teaspoon of chopped parsley","two teaspoons of chopped capers","one-fourth cup of sherry","paprika and salt","sherry wine and butter (for basting)"],"ingredients_norm":["bass","butter","stale bread crumb","onion","parsley","caper","fourth cup of sherry","paprika and salt","sherry wine and butter"],"steps":["Remove the scales and clean.","Do not remove the head, tail, or fins.","Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-fourth cup of sherry.","Heat all the above ingredients, season with paprika and salt, and stuff the bass with the mixture.","Sew up the fish, put into a hot oven, bake and baste with sherry wine and butter."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"A fish weighing four or five pounds is required for the above recipe.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w13:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6bf92005dd21ade675875e2f356b54b6c35b835974fcf981c622176ac241c4cc","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-bass-a-la-wellington"}