Pick over 1 pint of corn salad, wash it in
cold wat^r, and drain on a sieve ; mix 1 tablespoonf ul salad oil with
2 tablespoonfuls vinegar and V4 teaspoonful seasoning salt,✪ Fresh Codfish à la Tallemande put
the com salad in a dish, pour over the di*essing, 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 k
Pallemande. Peel 1 quart small German potatoes, boil them in 1
CODFISH. 173
qaart of water, with 1 tablespoonf ul salt, 8 minutes ; then drain,
and dry for a few minutes over the fire. Melt lYs 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 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 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 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, ^/^ ba;
leaf, 5 minutes, then strain. Melt 4 ounces butter✪ Boiled Codfish Tongue with Black Butter in a small sauce-
pan, let it get dark brown, remove the scum, add the vinegar, and
pour it over the tongue.
Boiled Codfish Tongue with Pepper Sauce.— Boil 1 dozen
tongues as in foregoing recipe ; place a saucepan with 1 ounce butter,
1 tablespoonf al fine-chopped onion, and Y, fine-chopped green pep-
per over the fire, cook 5 minutes ; add 7, cupful fine-chopped mush-
rooms, 1 teaspoonful salt, Y, teaspoonful pepper, cook 5 minutes
longer ; then add 1 capful fine-cut tomatoes, Y« teaspoonful sugar,
boil slowly 10 minutes. Arrange the tongue on a hot dish, pour
the sauce over, garnish the dish with 6 rice timbales, and serve.
Codfish Tongue, Fried. — Dust 12 cold boiled codfish tongues
with fiour, dip them into beaten egg, then roll in fine bread crumbs.
174 SEA FOOD, Eto.
and fry to a fine Color in hot fat ; dress them on a warm dish, spread
2 ounces maltre d'hdtel batter over, and garnish with 6 slices of
buttered toast or crolitons.
Codflsh Tongue k PAllemande.— Boil 12 fresh codfish
tongues as in preceding recipe. Arrange them on a warm dish,
pour 1 pint of hot sauce k I'allemande over, and lay a border of
cooked nudles around the dish ; or serve with the boiled potatoes.
Boiled codfish tongues may be served with following sauces:
HoUandaise, horseradish, gourmet, oyster, tomato, egg, Bobert,
caper, and mustard.
SALT CODFISH.
Page 122 · 2 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
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 V4 teaspoonful seasoning salt, put the com 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
quart of water, with 1 tablespoonf ul salt, 8 minutes ; then drain, and dry for a few minutes over the fire. Melt lYs 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 fine-chopped parsley. Boil 1 gill of vinegar with a little salt, 4 crushed peppers, ^/^ 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.
Boiled Codfish Tongue with Pepper Sauce.— Boil 1 dozen tongues as in foregoing recipe ; place a saucepan with 1 ounce butter, 1 tablespoonful fine-chopped onion, and Y, fine-chopped green pepper over the fire, cook 5 minutes ; add 7, cupful fine-chopped mushrooms, 1 teaspoonful salt, Y, teaspoonful pepper, cook 5 minutes longer ; then add 1 cupful fine-cut tomatoes, Y« teaspoonful sugar, boil slowly 10 minutes. Arrange the tongue on a hot dish, pour the sauce over, garnish the dish with 6 rice timbales, and serve.
Codfish Tongue, Fried. — Dust 12 cold boiled codfish tongues with fiour, dip them into beaten egg, then roll in fine bread crumbs.
and fry to a fine color in hot fat ; dress them on a warm dish, spread 2 ounces maltre d'hdtel batter over, and garnish with 6 slices of buttered toast or croutons.
Codfish Tongue à l'Allemande.— Boil 12 fresh codfish
tongues as in preceding recipe. Arrange them on a warm dish, pour 1 pint of hot sauce à l'allemande over, and lay a border of cooked noodles around the dish ; or serve with the boiled potatoes. Boiled codfish tongues may be served with following sauces: Hollandaise, horseradish, gourmet, oyster, tomato, egg, Bobert, caper, and mustard.
SALT CODFISH.
Records on this page
Fresh Codfish à la TallemandeBoiled Codfish Tongue with Black Butter