the fire, and let it continue simmering for from twelve to
fifteen minutes. When done, take out the pieces of fish,
place them on a strainer, let them drain, remove all the bones
and the skin, and cut the fish up into smaller pieces. Take
4 large handfuls of spinach, wash and chop it, put it into
a frying-pan with a little oil, and add 1 table-spoonful of
finely-chopped parsley ; add presently a handful of bread-
crumbs, and mix them in well, next adding sufficient milk
to moisten all✪ Boiled Salted Cod with Spinach, but still keeping the contents moderately
stiff ; then put the pan on the fire, boil for ten minutes, and
put in the pieces of Cod. Place them on a gratin-dish in
layers, with oil spread on top of each layer, and with a
knife or spatula smooth the oil on the top layer ; dust over
some breadcrumbs, baste well with oil, and bake for thirty
minutes in a moderate oven. When it is done, serve.
Buttered Cod. — Prepare a Cod and soak it as for Crimped
Cod ; then drain it. Have ready a piece of butter as large
as an egg✪ Buttered Cod, melted and hot. Dust the fish with flour to
absoi-b all the water, divide it into small pieces, and lay these
in the hot butter, stirring well for about five minutes. Turn
it all out upon a dish, pepper to taste, and serve.
Buttered Salted Cod. — Pick the flesh off the bones of the
fish and soak it for half-an-hour or so in cold water. When
ready, drain the fish thoroughly, then mix 1 table-spoonful
of flour in it. Put loz. of butter in a frying-pan✪ Buttered Salted Cod, make it
hot, put in the fish, and stir it over the fire for six or seven
minutes. When cooked, turn the fish on to a hot dish, dust
a small quantity of pepper over, and serve. This is a very
simple but tasty dish, which makes a good relish for break-
fast or luncheon.
Cod a la B>oyale. — Choose a small fish, or the tail end of a
large one, clean it, open it down the back on each side of
the bone with a knife, and fill it up with some stuffing made
as follows : Take the crumb of a French roll and rub it
through a rather coarse sieve ; chop loz. of beef-suet or fat
bacon very small, and add a little dried parsley, sweet herbs,
salt and pepper ; mix these well together, adding an egg and
a teaspoonfnl of essence of anchovy. Next make a break-
fast-cupful of thin melted butter sauce, add the juice of a
lemon✪ Cod a la Royale, a pinch of salt and pepper, and a teaspoonful of
essence of anchovy, and put this into a baking-dish (taking
one in which the fish can be sent to table). Put the fish into
this, and bake in a moderate oven for an hour, frequently
basting, so as not to allow it to brown. If the sauce should
become too thick, put in a little water, a piece of butter, and
a few drops of anchovy. When the fish is quite done, pour
over the sauce, and serve.
Page 420 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the fire, and let it continue simmering for from twelve to fifteen minutes. When done, take out the pieces of fish, place them on a strainer, let them drain, remove all the bones and the skin, and cut the fish up into smaller pieces. Take 4 large handfuls of spinach, wash and chop it, put it into a frying-pan with a little oil, and add 1 table-spoonful of finely-chopped parsley ; add presently a handful of breadcrumbs, and mix them in well, next adding sufficient milk to moisten all, but still keeping the contents moderately stiff ; then put the pan on the fire, boil for ten minutes, and put in the pieces of Cod. Place them on a gratin-dish in layers, with oil spread on top of each layer, and with a knife or spatula smooth the oil on the top layer ; dust over some breadcrumbs, baste well with oil, and bake for thirty minutes in a moderate oven. When it is done, serve.
Buttered Cod. — Prepare a Cod and soak it as for Crimped Cod ; then drain it. Have ready a piece of butter as large as an egg, melted and hot. Dust the fish with flour to absorb all the water, divide it into small pieces, and lay these in the hot butter, stirring well for about five minutes. Turn it all out upon a dish, pepper to taste, and serve.
Buttered Salted Cod. — Pick the flesh off the bones of the fish and soak it for half-an-hour or so in cold water. When ready, drain the fish thoroughly, then mix 1 table-spoonful of flour in it. Put loz. of butter in a frying-pan, make it hot, put in the fish, and stir it over the fire for six or seven minutes. When cooked, turn the fish on to a hot dish, dust a small quantity of pepper over, and serve. This is a very simple but tasty dish, which makes a good relish for breakfast or luncheon.
Cod a la Royale. — Choose a small fish, or the tail end of a large one, clean it, open it down the back on each side of the bone with a knife, and fill it up with some stuffing made as follows : Take the crumb of a French roll and rub it through a rather coarse sieve ; chop loz. of beef-suet or fat bacon very small, and add a little dried parsley, sweet herbs, salt and pepper ; mix these well together, adding an egg and a teaspoonful of essence of anchovy. Next make a breakfast-cupful of thin melted butter sauce, add the juice of a lemon, a pinch of salt and pepper, and a teaspoonful of essence of anchovy, and put this into a baking-dish (taking one in which the fish can be sent to table). Put the fish into this, and bake in a moderate oven for an hour, frequently basting, so as not to allow it to brown. If the sauce should become too thick, put in a little water, a piece of butter, and a few drops of anchovy. When the fish is quite done, pour over the sauce, and serve.
Records on this page
Boiled Salted Cod with SpinachButtered CodButtered Salted CodCod a la Royale