The Swedish, French, American cook book

The codfish if not too large can be cooked and served whole. If large can be cut in pieces of a pound, two pounds, three pounds, four pounds, etc., according to the number of people to be served. Scale and wash well; put in a fish kettle with water; add some whole peppers, sufficient salt, about three to six bay leaves; let simmer very slowly — a 4-pound fish about thirty-five minutes. When done, lift (from the kettle carefully so it does not break) to the platter; remove top skin; pour over the fish some shirred butter that is flavored with lemon; sprinkle with fine-chopped parsley; arrange, all around, some French marbles of potato that is put in shirred butter with some chopped parsley. Serve with egg sauce a la Bregitta for dinner. Codfish ( Morue ) au Gratin Codfish that has been left over may be beautifully made up in a gratin dish the following day. Make a thick cream sauce; put one layer of cold codfish in the dish, then one layer of cream sauce that has been flavored with Worcestershire sauce and onion juice, then one layer of American cheese, then layer of fish — repeat this until the dish is completely full. Put some bread crumbs and grated cheese on top with some pieces of butter; bake in oven from twenty-five to thirty-five minutes until golden brown on top. When done, place on a platter, serve with a white wine cream sauce, for dinner or luncheon. Broiled Codfish with Shirred Butter Morue grillee au Beurre Select solid slices of codfish; rub with salad oil; also rub some oil over the broiler; put the slices on; sprinkle with pepper and salt; broil over a very hot fire until it begins to be golden brown; turn carefully out on a plate, thus: open broiler and put plate over the fish; turn the broiler around; loosen it carefully, so as not to tear the fish, then place it carefully on a warm platter; pour some shirred butter over; flavor with lemon juice and chopped parsley. Garnish with lemons and parsley all around. Serve with a tomato cucumber salad for dinner. (Can also be garnished with little French marbles of potato all around.) Stuffed Baked Codfish a l’Americaine Morue farcie, cuite au four, a V Americaine Secure a nice fresh codfish about six to seven pounds; scale well and wash; open at side; remove bone carefully; stuff with a bread stuffing. Put in a buttered pan; rub over the top with egg; sprinkle with bread crumbs; put some pieces of butter on top of the fish; bake (uncovered) until it is brown — about thirty to fortyfive minutes; baste now and then with the juice from the pan. When well done, lift fish carefully onto the platter it is going to be served on. Put into the pan the fish is baked in a tablespoon of flour, one cup of broth, one cup of tomato juice; stir until well mixed and creamy; strain through a fine strainer; put on stove; season to taste with pepper and salt and two tablespoons wine; when ready, add half cup rich cream. Pour this around the fish, garnish mouth of the fish with parsley and serve with small boiled potatoes with butter; sprinkle with parsley. Fish dish for dinner.