{"id":5717,"slug":"boiled-striped-bass-indian-soy-sauce","title":"Boiled striped bass, Indian soy sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a whole striped bass","cold water","a handful of salt","two sliced lemons","one small piece of ginger root","one sliced onion","a bouquet garni","small round boiled potatoes","parsley in branches","two lemons cut in half"],"ingredients_norm":["whole striped bass","cold water","salt","lemon","ginger root","onion","bouquet garni","round boiled potato","parsley in branch","lemons cut in half"],"steps":["Put a whole striped bass in a fish kettle, cover with cold water, add a handful of salt, two sliced lemons, one small piece of ginger root, one sliced onion, and a bouquet garni.","Bring to a boil, and set on side of stove at boiling point for twenty minutes.","When done place on a platter, on a napkin, and garnish with small round boiled potatoes, parsley in branches, and two lemons cut in half.","Serve sauce separate."],"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/39550","source_ref":"pg:39550:w93:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f2b3c16b6ef7617b8a73f1c436ccae99687c0a9c629034937d9f2947ac6c5b01","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","notice":"Historical recipe (1919), 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/boiled-striped-bass-indian-soy-sauce"}