BASS

a well shaped, round and fleshy fish, of which there are three chief food varieties-the Striped, Sea and Black (or Fresh Water or Lake). The first two are found all along the Atlantic coast. The Striped Bass ranges in weight from half a pound to seventy-five pounds for some huge specimens and is in season all the year round. The Sea Bass averages from a half pound to five pounds and is in season from the middle of May to the end of December. The Black Bass averages about the same weight as the Sea Bass and is in season from June to December-its two principal types are the "Big Mouth" and "Small Mouth," the latter being considered the better. See illustrations of Striped Bass and Sea Bass in Color Page opposite 240.

added by the pass

Recipes that use bass

43 dishes across the Historical Foodie library call for bass.

The Epicurean · 40

No. 1095 Black Bass a la Narragansett Bass Noir a la Narragansett
No. 1096 Black Bass Aiguillettes with Oyster Crabs Aiguillettes de Bass Noir aux Crabes d'Huitres
No. 1097 Black Bass with Sweet Peppers Bass Noir aux Poivrons Doux
No. 1099 Sea Bass a la Villeroi Bass de Mer a la Villeroi
No. 1101 Striped or Rock Bass a la Bercy Bass Raye ou de Roches a la Bercy
No. 1102 Striped Bass a la Conti Bass Raye a la Conti
No. 1103 Striped Bass a la Laguipierre Bass Raye a la Laguipierre
No. 1104 Striped Bass a la Long Branch Bass Raye a la Long Branch
No. 1105 Striped Bass a la Maintenon Bass Raye a la Maintenon
No. 1106 Striped Bass a la Massena—Whole Bass Raye a la Massena--Entier
No. 1107 Striped Bass a la Mornay Bass Raye a la Mornay
No. 1109 Striped Bass a la Whitney Bass Raye a la Whitney
No. 1110 Striped Bass Boiled with Hollandaise Modern Sauce Bass Raye bouilli, Sauce Hollandaise Moderne
No. 1111 Striped Bass, Shrimp Sauce with Fried Scallops Bass Raye Sauce Crevette aux Petoncles Frits
No. 1112 Striped Bass with Fine Herbs Bass Raye aux Fines Herbes
No. 1113 Striped Bass with White Wine—Baked Bass Raye Gratine au Vin Blanc
No. 1123 Bouillabaisse Marengo Bouillabaisse a la Marengo
No. 1124 Parisian Bouillabaisse Bouillabaisse a la Parisienne
No. 1202 Matelote a la Talabasse Matelote a la Talabasse
No. 191 Clarified Fish Consomme Consomme de Poisson Clarifie
No. 20 Fish; How to Carve Pour Decouper le Poisson
No. 2346 Shells of Fish Coquilles de Poisson
No. 2428 Striped Bass or Sea Bass a la Manhattan Bass Raye ou Bass de Mer a la Manhattan
No. 2591 Shells of Perch or Red Snapper Coquilles de Perche ou de Red Snapper
No. 289 Bouillabaisse Bouillabaisse
No. 301 Chowder of Fresh and Salt Water Fish a la Stebens Chowder de Poisson d'Eau Douce et d'Eau de Mer a la Stebens
No. 308 Fish Soup a la Ponsardin Potage de Poisson a la Ponsardin
No. 3709 Delmonico's Wine Cellar List
No. 38 Court-Bouillon, Plain Court-Bouillon Simple
No. 388 Fish Essence Essence de Poisson
No. 39 Court Bouillon with Wine Court Bouillon au Vin
No. 399 Fish Glaze Glace de Poisson
No. 509 Sauce a la Normande Sauce a la Normande
No. 57 To Scale and Clean Fish; to Skin Eels Pour Ecailler le Poisson, le Nettoyer et Depouiller les Anguilles
No. 651 Chambord Garnishing Garniture Chambord
No. 76 Cream Forcemeat of Fish Farce de Poisson a la Creme
No. 870 Cromesquis of Fillets of Striped Bass or Other Fish Cromesquis de Filets de Bass Raye ou Autre Poisson
No. 883 Fish Croquettes Croquettes de Poisson
No. 90 Fish Quenelle Forcemeat Farce a Quenelle de Poisson
No. 908 Kulibiac, Russian Coulibiac a la Russe

Cooking in Old Créole Days · 3

Chowder for Eight Persons Compliments of Mr. Peter Marie
Daube Glacée de Madame Eustis, Mère Madame Eustis, Mère
Daube Glacée à la Creole de Madame Rouzan, née Olivier Madame Rouzan, née Olivier