Steamed Bass
Contributed by Harry and Blema Damitio.
Ingredients
- 1 bass
- Clean cloth
- Buttered crackers
- Potato and onion
- Rich milk
Method
- Wrap fish in cloth, cover bottom of steamer with sliced potato, add 2 small chopped onions, and fish to top of all.
- Steam till done.
- Remove bones from fish, put in pan layer of buttered crackers, then potato and onion, then seasoned fish.
- Pour rich milk over and simmer until done.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.