Fresh Godflisli & I'Allemande. — Remove the skin and bone
from 3 slices of fresh codfish ; cut each slice in 2 pieces, wash, and
wipe dry ; season with 1 tablespoonf ul seasoning salt ; lay in a cov-
ered dish with 1 large onion cut into slices, the juice of 1 lemon, 1
sprig of thyme, Y^ bunch parsley ; cover the dish and let stand 1
hour. In the meantime take a small loaf of stale baker^s bread
and grate it on a grater ; put 1 egg in a soupplate, and beat it till
light. Twenty minutes before serving, wipe the fish pieces dry and
dust lightly with flour, dip each piece separately into the beaten
egg, then roll in the bread crumbs ; lay on a clean board and pat
smooth with a knife. Place a frying pan with 1 ounce pure lard
and 1 ounce butter over the fire ; as soon as hot put in as many of
the fish pieces as will conveniently lie in the pan ; fry to a delicate
brown on both sides over a moderate fire (adding more lard and
butter if necessary). Pick over 1 pint of corn salad, wash it in
cold wat^r, and drain on a sieve ; mix 1 tablespoonful salad oil with
2 tablespoon fuls vinegar and Y^ teaspoonful seasoning salt✪ Codfish Baked, put
the corn salad in a dish, pour over the dressing, and mix with 2
forks. When ready to serve, arrange the fish nicely on a warm dish,
put the salad in a circle around it, and serve with Tartar sauce &
Pallemande. Peel 1 quart small (German potatoes, boil them in 1
CODFISH. X78
9
quart of water, with 1 tablespoonf ul salt, 8 minutes ; then drain,
and dry for a few minutes over the fire. Melt lYt ounce butter in
a large frying pan, put in the potatoes, and fry till done. If the pan
is not large enough to hold all, fry part of them, and when done
fry the remainder, using a little more butter if necessary. Serve
the potatoes in a covered dish and sprinkle 1 teaspoonf ul chopped
parsley over. In place of butter, drippings or lard may be used,
but will not be so nice.
In place of corn salad, lettuce, chicory, or water cress may be
used, or the fish may be served with potato salad. For Potato
Salad, see my book Desserts and Salads, recipe 892.
Boiled Codfish Tongue with Black Butter.— Place a sauce-
pan with 3 pints water over the fire ; when it begins to boil add 1
fine-cut onion, 1 small-cut carrot, a bouquet, 8 whole peppers, 1 gill
of vinegar, 1 heaping tablespoonf ul salt, boil 10 minutes ; then add
12 well- washed fresh codfish tongues✪ Boiled Codfish Tongue with Black Butter, boil slowly 10 minutes ; then
draw the saucepan to side of stove, let stand without boiling 5 min-
utes ; then remove, drain, and wipe them dry, arrange the tongues
on a hot dish, and sprinkle over 1 teaspoonful fine-chopped parsley.
Boil 1 gill of vinegar with a little salt, 4 crushed peppers, Y4 baj
leaf, 5 minutes, then strain. Melt 4 ounces butter in a small sauce-
pan, let it get dark brown, remove the scum, add the vinegar, and
pour it over the tongue.
Page 115 · 3 recipe records on this page
Presented as published in 1914. 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
Fresh Codfish à l'Allemande. — Remove the skin and bone from 3 slices of fresh codfish ; cut each slice in 2 pieces, wash, and wipe dry ; season with 1 tablespoonful seasoning salt ; lay in a covered dish with 1 large onion cut into slices, the juice of 1 lemon, 1 sprig of thyme, Y^ bunch parsley ; cover the dish and let stand 1 hour. In the meantime take a small loaf of stale baker's bread and grate it on a grater ; put 1 egg in a soupplate, and beat it till light. Twenty minutes before serving, wipe the fish pieces dry and dust lightly with flour, dip each piece separately into the beaten egg, then roll in the bread crumbs ; lay on a clean board and pat smooth with a knife. Place a frying pan with 1 ounce pure lard and 1 ounce butter over the fire ; as soon as hot put in as many of the fish pieces as will conveniently lie in the pan ; fry to a delicate brown on both sides over a moderate fire (adding more lard and butter if necessary). Pick over 1 pint of corn salad, wash it in cold water, and drain on a sieve ; mix 1 tablespoonful salad oil with 2 tablespoonfuls vinegar and Y^ teaspoonful seasoning salt, put the corn salad in a dish, pour over the dressing, and mix with 2 forks. When ready to serve, arrange the fish nicely on a warm dish, put the salad in a circle around it, and serve with Tartar sauce à l'Allemande. Peel 1 quart small German potatoes, boil them in 1
CODFISH. X78
quart of water, with 1 tablespoonful salt, 8 minutes ; then drain, and dry for a few minutes over the fire. Melt lYt ounce butter in a large frying pan, put in the potatoes, and fry till done. If the pan is not large enough to hold all, fry part of them, and when done fry the remainder, using a little more butter if necessary. Serve the potatoes in a covered dish and sprinkle 1 teaspoonful chopped parsley over. In place of butter, drippings or lard may be used, but will not be so nice.
In place of corn salad, lettuce, chicory, or water cress may be used, or the fish may be served with potato salad. For Potato Salad, see my book Desserts and Salads, recipe 892.
Boiled Codfish Tongue with Black Butter.— Place a saucepan with 3 pints water over the fire ; when it begins to boil add 1 fine-cut onion, 1 small-cut carrot, a bouquet, 8 whole peppers, 1 gill of vinegar, 1 heaping tablespoonful salt, boil 10 minutes ; then add 12 well- washed fresh codfish tongues, boil slowly 10 minutes ; then draw the saucepan to side of stove, let stand without boiling 5 minutes ; then remove, drain, and wipe them dry, arrange the tongues on a hot dish, and sprinkle over 1 teaspoonful finely-chopped parsley. Boil 1 gill of vinegar with a little salt, 4 crushed peppers, 1/4 bay leaf, 5 minutes, then strain. Melt 4 ounces butter in a small saucepan, let it get dark brown, remove the scum, add the vinegar, and pour it over the tongue.
Records on this page
Codfish BakedFresh Codfish & PallemandeBoiled Codfish Tongue with Black Butter