{"id":6749,"slug":"baked-black-bass","title":"BAKED BLACK BASS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["black bass","salt","a small cup of water","flakes of butter","pepper","a little chopped parsley","parsley (for garnish)","lemon","a glass of sherry","a little catsup","a teaspoon of flour","fish gravy","potatoes","two tablespoons of butter","a bunch of parsley chopped very fine","salt and pepper to taste","a small cup of sweet cream","a tablespoon of flour"],"ingredients_norm":["black bass","salt","water","flakes of butter","pepper","little chopped parsley","parsley","lemon","sherry","little catsup","flour","fish gravy","potato","butter","parsley chopped very fine","salt and pepper","sweet cream"],"steps":["After having carefully cleaned, salt well and lay it in the baking-pan with a small cup of water, and strew flakes of butter on top, also salt, pepper and a little chopped parsley.","Bake about one hour, basting often until brown.","Serve on a heated platter; garnish with parsley and lemon and make a sauce by adding a glass of sherry, a little catsup and thicken with a teaspoon of flour, adding this to fish gravy.","Serve potatoes with fish, boiled in the usual way, making a sauce of two tablespoons of butter.","Add a bunch of parsley chopped very fine, salt and pepper to taste, a small cup of sweet cream thickened with a tablespoon of flour. Pour over potatoes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w13:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1711c0cfc45bcbd9cedc6a5f802b9d90352fd4dabb295b2f61dd26e11d477454","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","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-black-bass"}