Baked Striped Bass, Vin Blanc
Contributed by Mrs. Gerald Simpson.
Ingredients
- Striped bass
- Green onions
- Parsley
- Wine (white or sherry)
- Small pieces of butter
- Salt and pepper
Method
- Put fish in dripping pan.
- Cut green onions and parsley very fine and put over and around fish.
- Cover with wine (white or sherry), small pieces of butter, salt and pepper.
- Bake until done and real brown, basting often.
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.