A B C D E F G H K L M N O P Q R S T U V W Y |
CODFISH WITH BROWN SAUCE
2 cups salt codfish
1 clove garlic, chopped
6 tablespoons cooking-oil
1 tablespoon chopped parsley
3 tablespoons flour
Few grains nutmeg
l l / 2 cups water
1/ 4 teaspoon paprika
Soak codfish in cold water over night. Drain and fry in oil until slightly browned. Add flour and brown. Add water and seasonings, and cook slowly for fifteen minutes. Serve fish on platter surrounded by border of rice or potatoes.
CODFISH A LA BENEDICTINE
1 pound fresh codfish
Butter or other fat
4 medium-sized sweet potatoes
Juice of 1 lemon
1 cup cream or milk
Boil the codfish, drain it and keep it warm.
Pare the sweet potatoes, cook them in salted water or steam them and let them dry, then mash and add a pinch of pepper, two tablespoons of butter or other fat, the juice of half a lemon, and one cup of cream or milk.
Skin the fish and remove the bones. Pound it rather fine; add a tablespoon of butter or other fat and the juice of half a lemon. Mix the hot mashed potatoes with this. Add more milk or cream, enough to make a rough dough. Grease a baking-dish, and put the dough into it. Cover the top with bread- crumbs and melted butter. Put small dots of butter here and there on the top and bake in the oven (350 F .) for twenty minutes. Serve in the dish in which it was cooked.
CODFISH, BRANDADE STYLE
1 pound salt codfish
1 cup milk
1 diced potato
Salt and pepper
2 tablespoons table oil
3 tablespoons lemon-juice
Soak the codfish over night, then put it in a saucepan of cold water, add the potato and cook on a quick fire. When it is on the point of boiling, reduce the heat and cook slowly, stir- ring constantly with a wooden spoon. Add the oil, drop by drop, and the milk. When it thickens it has been cooked long enough. Add the salt, pepper and lemon-juice, and serve hot.
Put fish in cold water, set on back of stove; when water gets hot, pour off and put cold again until fish is sufficiently fresh ; then pick it up. Boil potatoes and mash them, mix fish and potatoes together, while potatoes are hot, taking two-thirds potatoes and one-third fish. Put in plenty of butter; make into balls and fry in plenty of lard. Have lard hot before putting in balls. Variation may be had by rolling each ball in beaten egg, then in dry bread crumbs before frying.
Pick (not shred) one cupful of codfish ; place in a spider and fill and cover with cold water. Stir a moment over the fire and pour off the water. Stand on the stove, cover the fish with one and one-half pints of milk and a large tablespoonful of butter. Stir into a cup of cold cream two heaping tablespoonfuls of Sperry flour and when the milk on the stove is about to boil mix this with it. When the mixture has thickened stand where it will boil no longer and stir into it one egg. Serve at once.
Rub the inside of a small fresh cod with butter and lemon-juice and put on a buttered drainer in a fish-kettle. Rub with butter, sprinkle with chopped mushrooms, shallots, and parsley, lemon-juice, and minced garlic. Pour over the fish three cupfuls of white wine, bring to the boil, and simmer for an hour and a half. Baste as required. Thicken the liquor with butter and flour and serve with the sauce.
Stuff the fish with seasoned crumbs and season with pepper and salt. Pour over two cupfuls of Sherry and a tablespoonful of mushroom catsup. Add two cupfuls of stock, cover with buttered paper, and bake, basting often. When nearly done, sprinkle with bread-crumbs and dot with butter, and bake until brown. Take up the fish carefully, add a teaspoonful of beef extract and a little anchovy paste to the liquor in the baking-pan, strain, add two tablespoonfuls of butter and the juice of half a lemon, bring to the boil, pour over the fish, and serve.
Prepare according to directions given for Baked Codfish—I, adding a pint of parboiled oysters to the sauce.
BAKED SALT CODFISH
Prepare the fish according to directions given in the recipe for Boiled Salted Cod. Mix with an equal quantity of mashed potatoes, season, add two tablespoonfuls of melted butter and enough hot milk to make very soft. Put into a buttered baking-dish, rub with butter, and bake until brown. Serve with Cream or Drawn-Butter Sauce.
CREAMED AND BAKED CODFISH
Put into a stoneware platter creamed codfish prepared according to directions elsewhere given, and surround with a border of mashed potatoes beaten light with an egg. Cover with crumbs, dot with butter, and brown in the oven.
BAKED CODFISH À LA MONTREAL
Butter a baking-dish and put in the centre a large piece of prepared codfish. Surround with boiled potatoes, rub all thoroughly with butter, season with pepper and salt, and bake in the oven, basting frequently. Serve in the same dish, sprinkling with minced parsley.
BAKED CODFISH À LA NANTUCKET
Prepare a stuffing of one cupful of cracker crumbs, one cupful of oysters, one quarter of a cupful of melted butter, and salt, pepper, minced parsley, and lemon-juice to season. Clean a four-pound cod, sprinkle with salt and pepper, brush over with lemon-juice, stuff, and sew. Rub with butter, sprinkle with crumbs, and add sufficient boiling water to keep from burning. Bake until done, basting as required.
BAKED CODFISH WITH CHEESE SAUCE
Rub the fish with butter and lemon-juice, put it on the grating in the baking-pan, season with salt and pepper, and bake, pouring a cupful of white stock under the grating. Take up the fish, cover with crumbs, dot with butter, and brown in the oven. Strain the liquid, thicken with butter rolled in flour, and season with lemon-juice, grated onion, and four tablespoonfuls of grated Parmesan cheese. Bring to the boil and serve poured around the fish.
QUICK BAKED CODFISH
Put a thick slice of codfish into a baking-pan. Rub with butter, season with pepper and salt, and add sufficient boiling water to moisten. Bake for half an hour, basting frequently. Thicken the gravy with butter and flour, pour over the fish, and serve.
BAKED ROCK COD WITH DRESSING
Season bread-crumbs with grated onion, sage, salt, and pepper. Add a tablespoonful of butter broken into bits, and sufficient milk to moisten. Fill and sew up the fish. Lay in a baking-pan on thin slices of salt pork, rub with butter, and cover with thin slices of pork. Pour over two tablespoonfuls of tomato catsup and half a cupful of boiling water. Bake for an hour, basting frequently.
BAKED COD À LA BEDFORD
Soak the cleaned fish for two hours in olive-oil seasoned with salt, pepper, and Worcestershire. Drain and put into a baking-dish, rub with butter, and sprinkle with crumbs. Add two wineglassfuls of Catawba wine and two cupfuls of oyster liquor. Cover with buttered paper and bake for forty minutes. Take up the fish, thicken the sauce with butter and flour, season with lemon-juice and minced parsley, pour around the fish, and serve.
BAKED CODFISH WITH CREAM
Parboil part of a codfish in salted water. Remove the bones and put the pieces into a baking-dish in layers with Cream Sauce and seasoning between. Cover with crumbs, dot with butter, sprinkle with grated nutmeg, and bake.
BOILED SALT CODFISH—I
Soak two pounds of salted cod over night, put into fresh water, bring to the boil and serve with melted butter.
BOILED SALT CODFISH—II
Soak the fish over night, change the water, and simmer until done. Serve with a Drawn-Butter Sauce.
BOILED SALTED CODFISH WITH EGG SAUCE
Prepare the fish according to directions given in the preceding recipe. Cook one teaspoonful of corn-meal until thick in one cupful of milk, add one cupful of mashed potatoes, the codfish chopped, two tablespoonfuls of butter, two well-beaten eggs, and pepper to taste. Prepare an Egg Sauce, pour over the fish, and serve.
BOILED CODFISH WITH OYSTER SAUCE
Boil the fish in salted water, seasoned with pepper, cloves, and lemon peel. Prepare a Cream Sauce, and cook oysters in it until the edges curl, pour over the fish, and serve.
BOILED CODFISH WITH CREAM SAUCE
Boil the codfish slowly in salted water. Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of cream and cook until thick, stirring constantly. Add salt, pepper, and anchovy paste to season, pour over the fish. sprinkle with minced parsley, and serve.
BOILED CODFISH À LA HOLLANDAISE
Boil the fish according to directions previously given and serve with Hollandaise Sauce.
BOILED CODFISH WITH CAPER SAUCE—I
Prepare according to directions given for Boiled Codfish with Cream Sauce, omitting the anchovy paste, and adding two tablespoonfuls each of capers and melted butter.
BOILED CODFISH WITH CAPER SAUCE—II
Boil a small fresh codfish in court bouillon, and allow it to cool partially in the liquor. Serve with Caper Sauce.
BOILED CODFISH CREAMED
Sew up the fish in a cloth dredged with flour, and boil in salted and acidulated water. Unwrap, and serve with sauce made of half a cupful each of milk and boiling water, thickened with two tablespoonfuls of butter rolled in flour. Take from the fire, add two eggs well-beaten, and salt, pepper, and minced parsley to season. Add a tablespoonful of capers or tarragon vinegar, pour over the fish, and garnish with slices of hard-boiled eggs.
BOILED CODFISH WITH EGG SAUCE
Prepare the fish according to directions given in the recipe for Boiled Codfish with Oyster Sauce. Serve with Egg Sauce.
CODFISH BALLS WITH EGG SAUCE
Free two pounds of fresh cod from all bones; chop it and season with salt, pepper, grated nutmeg, and a little finely chopped lemon peel, adding chopped parsley, marjoram, a little soaked bread-crumbs with the water drained well out; mix with two unbeaten eggs and form into balls the size of a tomato. Fry a large sliced onion in two ounces of butter, add a cupful of boiling water, let it boil up, then put in the balls. When cooked, beat three eggs, strain in the juice of two large lemons, adding a little chopped parsley; stir this well in without letting it boil, then dish up the balls and strain the sauce over. Garnish with parsley. If liked, add three or four cut-up tomatoes to the balls.
CODFISH À LA CREOLE—I
Flake one pound of cooked codfish, add to it one cupful of boiled rice, half a can of tomatoes strained, a chopped onion, two tablespoonfuls of butter, and salt and pepper to season. Cook slowly for half an hour.
CODFISH À LA CREOLE—II
Soak over night two pounds of salt codfish. Fry brown in lard a chopped onion and a bean of garlic. Mix with three tablespoonfuls of browned flour and cook thoroughly. Add a can of tomatoes which have been rubbed through a sieve and simmered until very thick. Drain and rinse the fish, pour boiling water upon it and let stand until cool. Pick out the bones, add to the sauce, and reheat.
Prepare the fish according to directions given in the preceding recipe. Mix with an equal quantity of mashed potatoes, add a heaping tablespoonful of butter, and mix thoroughly, using a little hot cream to moisten it. Add four eggs well beaten and mix thoroughly. Drop by spoonfuls into boiling fat and fry brown.
CODFISH AU GRATIN
Cook in court bouillon and cool in the liquor. Scrape off the skin, take out the bones, and put in the baking-dish in which it is to be served. Sprinkle it thickly with grated cheese and pour over a Béchamel Sauce. Sprinkle with crumbs and bake golden brown.
ESCALLOPED CODFISH AND MACARONI
Mix together equal parts of cooked and broken macaroni and flaked boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish, sprinkle thickly with grated cheese, cover with crumbs, dot with butter, and brown in the oven.
FRICASSÉED SALT CODFISH
Soak over night in cold water two pounds of salt codfish. Take out the bones, cover with fresh water, and bring to the boil. Fry in olive-oil two chopped onions and a green pepper, with a sliced tomato, a bruised clove of garlic, and a chilli pepper. Add six cupfuls of stock, three tablespoonfuls of tomato catsup, a tablespoonful of minced parsley, and two cupfuls of peeled raw potatoes cut into dice. Cook until the potatoes are nearly done, then add the codfish and boil for five or ten minutes.
Flake cold cooked codfish, or salted codfish which has been soaked and boiled. Mix with a Cream Sauce, adding one or two well-beaten eggs to the sauce just before serving.
ESCALLOPED CODFISH WITH CHEESE
Prepare according to directions given for Creamed Codfish. Cover with grated cheese, crumbs, and butter, and bake in the oven.
BROILED SALT CODFISH
Soak two pounds of salt codfish over night. In the morning change the water, add a chopped onion, bring to the boil, and cool. Drain, wipe dry, rub with melted butter, and broil. Serve with Drawn-Butter Sauce.
Boil half a pound of salt codfish according to directions previously given. Mash the fish and mix with two cupfuls of mashed potatoes, pepper to season, and the yolks of two eggs well beaten. Beat thoroughly, fold in the stiffly beaten whites of the eggs, and bake in a hot oven until well puffed and brown.
CODFISH AND MACARONI
Soak over night half a pound of salt codfish. Boil for twenty minutes two ounces of broken macaroni. Melt one tablespoonful of butter, add one of flour, and cook thoroughly. Add one cupful of stewed and strained tomatoes and cook until thick, stirring constantly. Season with salt, pepper, and grated onion, add the fish and macaroni, and cook for an hour in a double-boiler.
CODFISH À LA BONNE FEMME
Soak over night three pounds of salt codfish. Boil for twenty-five minutes a quart of peeled potatoes, with salt, parsley, a clove, and an onion in the water. Add the fish and cook for ten minutes longer. Arrange the fish on a platter with the drained potatoes for a border. Melt one teaspoonful of butter, add one of flour, and cook thoroughly. Add two cupfuls of water in which the fish was cooked and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with a teaspoonful of vinegar and a tablespoonful of melted butter. Season with pepper, pour over the fish and the potatoes, and serve.
CODFISH À LA BEAUREGARD
Prepare according to directions given for Creamed Codfish, using fresh codfish and omitting the egg. Serve on buttered toast and cover with hard-boiled eggs rubbed through a sieve.
STEWED CODFISH À LA LINCOLN
Clean and bone four pounds of fresh codfish. Slice and scald two small onions, drain and fry soft in salt pork fat. Cut the fish into cubes and season with salt and pepper. Boil the bones in water to cover, with onion and pork fat. Put the fish into a buttered sauce-pan and strain the boiling liquid over it, using enough to cover. Add the juice of half a lemon, and thicken with one heaping tablespoonful of butter cooked with two of flour. Season with salt, pepper, minced parsley, and tomato or mushroom catsup. Just before the fish is done add one quart of drained oysters and cook until the oysters are plump.
BOILED CODS' TONGUES WITH EGG SAUCE
Soak the tongues over night, change the water, and boil for ten minutes. Serve with Drawn-Butter Sauce.
FRIED CODFISH TONGUES
Wash the tongues, dip in cold milk and roll in seasoned flour. Fry in butter, and serve with tomato sauce.
CODS' TONGUES À LA POULETTE
Prepare according to directions given for boiled Cods' Tongues with Egg Sauce and serve with a Poulette Sauce, using for liquid the water in which the tongues were boiled.
CODFISH TONGUES À LA BEURRE NOIR
Prepare the tongues according to directions given in the recipe for Boiled Cods' Tongues with Egg Sauce. Drain and serve with brown butter, seasoned with salt, pepper, minced parsley, and lemon-juice.
Cut into strips fresh boiled cod, or freshened and boiled salt cod. Dip in fritter batter and fry in deep fat.
Flake cold cooked fish. Mix with an equal quantity of bread-crumbs the yolks of two hard-boiled eggs, and melted butter, grated onion, minced parsley, and pepper and salt to season. Add milk or oyster liquor to moisten and fill buttered shells. Cover with crumbs, dot with butter, and brown in the oven.
CODFISH À LA SEVILLE
Wash and dry one cupful of rice, brown it in olive-oil, and drain. Put into a stewpan and cover with fillets of fresh cod, fried in the oil. Add a sliced onion fried, half a dozen sliced tomatoes, and salt, cayenne, and lemon-juice to season. Add two cupfuls of stock, put a buttered paper on top, cover the pan, and bake half an hour in the oven. Take out the fish carefully, mix the rice and seasoning together, and serve as a border around the fish.
CODFISH À LA BÉCHAMEL
Prepare according to directions given for Creamed Codfish, omitting the egg and using white stock and milk in equal parts instead of cream.
ESCALLOPED CODFISH À LA BÉCHAMEL
Prepare according to directions given for Codfish à la Béchamel, adding the yolks of three eggs. Arrange in a baking-dish with layers of seasoned crumbs, and add sufficient milk to moisten. Cover with crumbs, dot with butter, and brown in the oven.
CODFISH À LA FLAMANDE
Prepare boiled codfish according to directions previously given. Melt one tablespoonful of butter and cook in it a teaspoonful of flour. Add one cupful of boiling water and cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well beaten, four tablespoonfuls of made mustard, and pepper, vinegar, grated nutmeg, and minced parsley to season. Add gradually half a cupful of melted butter, pour over the fish, and serve.
STEWED CODFISH À LA SHREWSBURY
Stuff the fish with drained oysters and seasoned crumbs, adding two tablespoonfuls of butter in small bits. Sew up, put on the grating in a fish-kettle, seasoning with salt, pepper, and minced parsley. Dot with butter and add the oyster liquor, and two cupfuls each of stock and water. Simmer for forty minutes, basting as required. Take up the fish, thicken the sauce with butter and flour cooked together, and boil for ten minutes. Take from the fire, add a tablespoonful of butter, the juice of a lemon, and the yolks of two eggs well beaten. Strain over the fish and serve.
SALT CODFISH À LA BRANDADE
Cut the fish in pieces and soak in cold water for twenty-four hours. Put into fresh cold water, bring to the boil, and simmer for twenty minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and olive-oil, adding a little milk if it becomes too thick. Season with salt, pepper, minced parsley, and garlic. Serve with toasted crackers and cheese.
STEWED COD WITH OYSTERS
Cut fresh cod into fillets, and put in a baking-pan, with salt, pepper, and chopped onion to season. Add one cupful of white wine and the liquor of two dozen parboiled oysters. Cook slowly for fifteen minutes, take out the fish, thicken the sauce with butter and flour cooked together, add two tablespoonfuls of melted butter, season with lemon-juice, and pour the sauce over the fish. Garnish with the parboiled oysters and serve.
SALTED COD WITH BROWN BUTTER
Soak the fish for twenty-four hours and prepare according to directions given for Boiled Salted Cod. Drain, wipe dry, and fry brown in butter, adding a little minced parsley.
Cut the fish into steaks, about two inches thick, season with salt and pepper, and let stand for two hours. Dredge with corn-meal and fry in salt pork fat. Sprinkle with lemon-juice and serve.
BROILED CODFISH STEAKS WITH BACON
Prepare the steaks according to directions previously given and serve with a border of thin slices of bacon fried crisp.
BROILED CODFISH STEAKS
Soak in salted water for fifteen minutes, wipe dry, and let stand for an hour in olive-oil and vinegar. Drain, season, and broil on a well-buttered gridiron. Serve with melted butter and minced parsley.
BREADED CODFISH STEAKS
Season the steaks with salt, pepper, and lemon-juice, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
FRIED CODFISH STEAKS
Clean the steaks, sprinkle with salt and pepper, and dip into flour. Sauté in salt pork fat.
CODFISH STEAKS À LA NARRAGANSETT
Fry the steaks with a chopped onion in butter, seasoning with salt and pepper. Take out and put a tablespoonful of flour into the frying-pan. Cook thoroughly, add two cupfuls of water and half a cupful of wine, and cook until thick, stirring constantly. Add two tablespoonfuls of butter, season with minced parsley and lemon-juice, pour over the fish, and serve.
Flake cold cooked cod, mix with an equal quantity of mashed potatoes, and season to taste. Cook until light brown in butter.
MATELOTE OF CODFISH
Mix together one cupful of oysters, two cupfuls of bread-crumbs, two tablespoonfuls of butter, one egg, and a small onion, chopped. Stuff a small boned codfish and sew up. Lay the fish on slices of bacon in a baking-pan and cover the top with bacon. Add sufficient boiling water and bake for an hour, basting as required.
Flake cold cooked cod and reheat with butter, pepper, salt, minced parsley, cayenne, and lemon-juice. Serve very hot on toast.
FILLETS OF CODFISH
Clean and bone the fish and cut into thick strips. Put into a buttered saucepan with a little stock, season, sprinkle with minced parsley, and set into the oven, covered with a buttered paper. Serve in a deep platter with a border of mashed potatoes.
Prepare the fish according to directions given for Fillet of Codfish. Season, dredge with flour, dip in egg and bread-crumbs, and fry in deep fat.
FRIED CODFISH À LA MAÎTRE D'HÔTEL
Prepare according to directions given for Fried Codfish. Serve with a sauce of melted butter, lemon-juice, and minced parsley.
FRIED FILLETS OF CODFISH
Mix together one tablespoonful of olive-oil, two tablespoonfuls of lemon-juice, and salt, grated onion, and paprika to season. Soak fillets of codfish in this for an hour, then drain, dip into beaten egg, then into crumbs, and fry in deep fat. Drain on brown paper and serve with Tartar Sauce.
Split the tail end of the fish and broil. Serve with melted butter, lemon-juice, and minced parsley.
Prepare Creamed Codfish according to directions previously given, seasoning with grated onion. Fill a buttered baking-dish and cover with mashed potato, beaten very light with an egg and a little cream. Rub with melted butter, sprinkle with grated cheese, and bake in a quick oven.
Prepare the fish according to directions previously given. Flake and prepare according to directions given for Creamed Codfish. Put into a buttered baking-pan with layers of seasoned crumbs between, add milk to moisten, cover with crumbs, dot with butter, and brown in the oven.