Boiled Black Bass With Cream Gravy Recipe

Instructions

1. After washing the bass well sew it up in a closely fitted piece of cheesecloth.
2. Place in a pot with enough water to cover it, add a little salt, a gill of vinegar, an onion, 8 whole peppers, and a blade of mace.
3. Bring slowly to a boil, and then boil steadily, allowing twelve minutes to each pound of fish.
4. When done remove the cloth, turn the fish on to a hot platter.
5. Garnish with slices of lemon, and serve with the following cream gravy:
6. A tablespoon each of butter and flour cooked until they blend, then a cup of the strained boiled bass water stirred in, until it all becomes smooth and thick.
7. Season to taste with celery salt and pepper, and stir in a gill of cream.
8. As soon as it becomes very hot, remove from the fire.