Boston Cooking-School cook book

Cut boneless salt codfish in 2-inch pieces, cover with lukewarm water, and let stand 15 minutes. Drain, dry on a towel, and fry (sauté) in butter in a hot frying pan until delicately browned. Add rich milk or thin cream to about half cover fish and bring gradually to boiling point. Pour into hot serving dish. SPANISH CODFISH 2% cup salt codfish, 3 canned pimientos, cut in strips separated in small pieces 1 cup Tomato Sauce (p. 198) 4 cold boiled potatoes, cut Y cup buttered cracker crumbs in slices Salt and pepper Soak fish in lukewarm water until soft. Drain. Arrange alternate layers of potatoes and fish in buttered baking dish, sprinkling with pimiento and salt and pepper. Pour on sauce, cover with crumbs, and bake in moderate oven (350° F.) until crumbs are brown. CODFISH WITH FRIED SALT PORK Cut fat salt pork in 14-inch slices, cut gashes 14 inch apart in slices nearly to rind. Try out in a hot frying pan until brown and crisp, occasionally pouring off fat from pan. Serve around strips of codfish which have been soaked in pan of lukewarm water and simmered over low heat until soft. Serve with Drawn Butter Sauce (p. 194), boiled potatoes, and beets. KIPPERED HERRINGS Remove fish from can and arrange on an oven-proof platter; sprinkle with pepper, brush over with lemon juice and melted butter, and cover with the liquor left in can. Heat thoroughly and garnish with parsley and slices of lemon. BAKED FINNAN HADDIE Finnan Haddie is haddock, dried, smoked, and salted. Put fish in dripping pan, surround with milk and water in equal proportions, and place over very low heat. Let stand 25 minutes; pour off liquid, spread with butter, and bake 25 minutes in moderate oven (350° F.). BROILED FINNAN HADDIE Broil in a greased broiler until brown on both sides. Remove to pan and cover with hot water; let stand 10 minutes, drain, spread with butter, and sprinkle with pepper. SAVORY FINNAN HADDIE Finnan haddie 2 eggs, slightly beaten Milk 11% cups small potato balls or 2-inch cube fat salt pork cubes, cooked 2 tablespoons flour Salt and pepper Soak finnan haddie in milk to cover, 1 hour. Cook until tender and separate into flakes; there should be 1 cup. Cut salt pork into tiny cubes and try out. To 2 tablespoons of the pork fat, add flour and stir until well blended. Pour on gradually 1 cup milk, while stirring constantly. Bring to boiling point, add finnan haddie, pork scraps, egg yolks, potatoes, salt, and pepper to taste. FINNAN HADDIE A LA DELMONICO 1 cup finnan haddie, in strips 1 tablespoon butter 4 cup heavy cream Cayenne 4 hard-cooked eggs, thinly sliced Finely chopped parsley Cover fish with cold water, place over slow heat, and allow water to come to boiling point. Let stand on range for 25 minutes, keeping water below boiling point. Drain and rinse thoroughly. Separate fish into flakes, add cream and eggs. Season with cayenne, add butter, and sprinkle with parsley. EPICUREAN FINNAN HADDIE 1 pound finnan haddie 14 cup butter V4 tablespoon finely chopped 1 teaspoon salt shallot ¥ teaspoon paprika 1 tablespoon finely chopped ' Few grains cayenne green pepper 4 tablespoon flour 1% tablespoon finely chopped 1 cup cream red pepper 1 cup milk Soak finnan haddie in milk to cover, 1 hour. Bake in moderate oven 30 minutes and separate in flakes; there should be 2 cups. Cook shallot and pepper in butter 5 minutes, stirring constantly. Add salt, paprika, and cayenne mixed with flour, and stir until well blended; then pour on gradually, while stirring constantly, milk and cream. Bring to boiling point and add finnan haddie. Serve on squares of toast or turn into a buttered baking dish, cover ‘with buttered crumbs, and bake until crumbs are brown. FINNAN HADDIE, CALEDONIAN STYLE