Salted-Cod Salad. — (1) Soak some small square pieces of
salted Cod in cold water, changing the water occasionally.
After soaking for ten or twelve hours, drain and dry the
pieces of fish on a cloth, brush them over with warmed butter,
and broil over a clear fire. Peel and boil five potatoes ;
when cooked, drain them, cut into slices, and while hot
. place them in a salad-bowl ; put in the pieces of fish, pour in
1 wineglassful of Rhine wine, lay a plate over the bowl, and
leave the salad till cold. Pick and wash a small quantity of
endive, put it in the bowl with the other ingredients, add two
or three anchovies that have been skinned and cut into fillets,
and about 2 table-spoonfuls of finely-chopped parsley. Mix
together in equal quantities some vinegar and oil, and season
to taste with sugar, pepper✪ Salted-Cod Salad, and salt. Pour the dressing
over the salad, stir it lightly with a fork, and serve.
(2) Cut three rather large pieces of flesh from a salted Cod,
divide each piece into halves, put them in a basin of cold
water, and leave all night. On the following day, drain the
pieces of fish, dry them on a cloth, brush over with a
paste-brush dipped in warmed butter, and broil over a
clear fire. Leave the fish till cold ; then flake it or tear
it apart with two forks, cover with oil and vinegar in
equal quantities, season with pepper and salt, and let it
stand for an hour. Wash and drain some lettuces, and put
them in a salad-bowl ; then drain the pieces of fish and put
them in. Pour some mayonnaise dressing over the salad,
arrange tastefully on it some rings of lemon-peel and some
picked shrimps or prawns, and serve.
Salted Cod on Toast. — Separate the flesh of some salted
Cod from the skin and bones, flake it, soak in cold water for
half-an-hour, and then drain it well. Mix 3 table-spoonfuls
of cream and 1 table-spoonful of flour with the fish ;
beat one egg with £ teacupful of milk, stir it into the
fish mixture, season with salt and pepper, turn it into a
saucepan, and stir over a slow fire till hot. Cut some
moderately-thick slices of bread off the bottom of a household
loaf, toast and butter them, season with pepper and chopped
parsley✪ Salted Cod on Toast, and lay them on a hot dish. Spread the fish mixture
on the toast, and serve it while very hot.
Scallops of Cod.— Take any pieces of cold cod, remove all the
bones and skin, and divide the flesh into small pieces or flakes.
Prepare a cream sauce, or if preferred work 3 table-spoonfuls
of bechamel sauce with a good lump of butter over the fire,
seasoning with a little salt and pepper. When the butter is
well mixed in with the sauce, put in the pieces of fish, and
mix them well, so that the sauce will work well into the fish.
Let the mixture stand until it is cold. Garnish a dish with
small slices of fried bread✪ Scallops of Cod, put the scallops in the centre,
smooth them over with a knife or spatula, sprinkle with
breadcrumbs, and baste with a little butter, and then brown
the top with a salamander. Place round the dish croutons
of bread cut in various shapes and toasted.
Page 429 · 3 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
Salted-Cod Salad. — (1) Soak some small square pieces of salted Cod in cold water, changing the water occasionally. After soaking for ten or twelve hours, drain and dry the pieces of fish on a cloth, brush them over with warmed butter, and broil over a clear fire. Peel and boil five potatoes ; when cooked, drain them, cut into slices, and while hot . place them in a salad-bowl ; put in the pieces of fish, pour in 1 wineglassful of Rhine wine, lay a plate over the bowl, and leave the salad till cold. Pick and wash a small quantity of endive, put it in the bowl with the other ingredients, add two or three anchovies that have been skinned and cut into fillets, and about 2 table-spoonfuls of finely-chopped parsley. Mix together in equal quantities some vinegar and oil, and season to taste with sugar, pepper, and salt. Pour the dressing over the salad, stir it lightly with a fork, and serve.
(2) Cut three rather large pieces of flesh from a salted Cod, divide each piece into halves, put them in a basin of cold water, and leave all night. On the following day, drain the pieces of fish, dry them on a cloth, brush over with a paste-brush dipped in warmed butter, and broil over a clear fire. Leave the fish till cold ; then flake it or tear it apart with two forks, cover with oil and vinegar in
equal quantities, season with pepper and salt, and let it
stand for an hour. Wash and drain some lettuces, and put them in a salad-bowl ; then drain the pieces of fish and put them in. Pour some mayonnaise dressing over the salad, arrange tastefully on it some rings of lemon-peel and some picked shrimps or prawns, and serve.
Salted Cod on Toast. — Separate the flesh of some salted Cod from the skin and bones, flake it, soak in cold water for half-an-hour, and then drain it well. Mix 3 table-spoonfuls of cream and 1 table-spoonful of flour with the fish ;
beat one egg with £ teacupful of milk, stir it into the
fish mixture, season with salt and pepper, turn it into a saucepan, and stir over a slow fire till hot. Cut some moderately-thick slices of bread off the bottom of a household loaf, toast and butter them, season with pepper and chopped parsley, and lay them on a hot dish. Spread the fish mixture on the toast, and serve it while very hot.
Scallops of Cod.— Take any pieces of cold cod, remove all the bones and skin, and divide the flesh into small pieces or flakes. Prepare a cream sauce, or if preferred work 3 table-spoonfuls of bechamel sauce with a good lump of butter over the fire, seasoning with a little salt and pepper. When the butter is well mixed in with the sauce, put in the pieces of fish, and mix them well, so that the sauce will work well into the fish. Let the mixture stand until it is cold. Garnish a dish with small slices of fried bread, put the scallops in the centre, smooth them over with a knife or spatula, sprinkle with breadcrumbs, and baste with a little butter, and then brown the top with a salamander. Place round the dish croutons of bread cut in various shapes and toasted.
Records on this page
Salted-Cod SaladSalted Cod on ToastScallops of Cod