To BOIL Salt Codfish.
The large, white cod, which cuts into firm, solid slices,
should be used. If properly prepared, there is no need of
the strong smell, which makes it so offensive to many, and
which comes only in boiling. The fish is now to be had
boned, and put up in small boxes, and this is by far the
most desirable form. In either case, lay in tepid water
skin-side up, and soak all night. If the skin is down, the
salt, instead of soaking out, settles against it, and is re-
tained. Change the water in the morning, and soak two
or three hours longer✪ To Boil Salt Codfish ; then, after scraping and cleaning
thoroughly, put in a kettle with tepid water enough to well
cover it, and set it where it will heat to the scalding-point,
but not boil. Keep it at this point, but never let it boil a
moment. Let it cook in this way an hour : two will do
no harm. Remove every particle of bone and dark skin
FISH. 139
before serving, sending it to table in delicate pieces, none
of which need be rejected. With egg sauce (p. 169),
mashed or mealy boiled potatoes, and sugar-beets, this
makes the New-England ' ' fish dinner ' ' a thing of terror
when poorly prepared, but both savory and delicate where
the above rule is closely followed.
Fish-balls, and all the various modes of using salted
cod, require this preparation beforehand.
Salt Cod with Cream.
Flake two pounds of cold boiled salt cod very fine.
Boil one pint of milk. Mix butter the size of a small
egg with two tablespoonfuls of flour, and stir into it.
Add a few sprigs of parsley or half an onion minced
very fine, a pinch of cayenne pepper, and half a tea-
spoonful of salt. Butter a quart pudding-dish. Put in
alternate layers of dressing and fish till nearly full.
Cover the top with sifted bread or cracker crumbs, dot
with bits of butter, and brown in a quick oven about
twenty minutes. The fish may be mixed with an equal
part of mashed potato, and baked ; and not only codfish,
but any boiled fresh fish, can be used, in which case
double the measure of salt given will be required.
Spiced Fish.
Any remains of cold fresh fish may be used. Take out
all bones or bits of skin. Lay in a deep dish, and barely
cover with hot vinegar in which a few cloves and allspice
have been boiled. It is ready for use as soon as cold.
Potted Fish.
Fresh herring or mackerel or shad may be used. Skin
140 fisb:.
the fish, and cut in small pieces, packing them in a small
stone jar. Just cover with vinegar. For six pounds of
fish allow one tablespoonful of salt, and a dozen each of
whole allspice, cloves, and pepper-corns. Tie a thick
paper over the top of the cover, and bake five hours.
The vinegar dissolves the bones perfectly, and the fish is
an excellent relish at supper.
Fish Chowder.
Three pounds of any sort of fresh fish may be taken ;
but fresh cod is always best. Six large potatoes and two
onions, with half a pound of salt pork. ✪ Salt Cod with Cream
Page 70 · 4 recipe records on this page
Presented as published in 1881. 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
To BOIL Salt Codfish. The large, white cod, which cuts into firm, solid slices, should be used. If properly prepared, there is no need of the strong smell, which makes it so offensive to many, and which comes only in boiling. The fish is now to be had boned, and put up in small boxes, and this is by far the most desirable form. In either case, lay in tepid water skin-side up, and soak all night. If the skin is down, the salt, instead of soaking out, settles against it, and is retained. Change the water in the morning, and soak two or three hours longer ; then, after scraping and cleaning thoroughly, put in a kettle with tepid water enough to well cover it, and set it where it will heat to the scalding-point, but not boil. Keep it at this point, but never let it boil a moment. Let it cook in this way an hour : two will do no harm. Remove every particle of bone and dark skin
before serving, sending it to table in delicate pieces, none of which need be rejected. With egg sauce (p. 169), mashed or mealy boiled potatoes, and sugar-beets, this makes the New-England ' ' fish dinner ' ' a thing of terror when poorly prepared, but both savory and delicate where the above rule is closely followed.
Fish-balls, and all the various modes of using salted cod, require this preparation beforehand.
Salt Cod with Cream. Flake two pounds of cold boiled salt cod very fine. Boil one pint of milk. Mix butter the size of a small egg with two tablespoonfuls of flour, and stir into it. Add a few sprigs of parsley or half an onion minced very fine, a pinch of cayenne pepper, and half a teaspoonful of salt. Butter a quart pudding-dish. Put in alternate layers of dressing and fish till nearly full. Cover the top with sifted bread or cracker crumbs, dot with bits of butter, and brown in a quick oven about twenty minutes. The fish may be mixed with an equal part of mashed potato, and baked ; and not only codfish, but any boiled fresh fish, can be used, in which case double the measure of salt given will be required.
Spiced Fish. Any remains of cold fresh fish may be used. Take out all bones or bits of skin. Lay in a deep dish, and barely cover with hot vinegar in which a few cloves and allspice have been boiled. It is ready for use as soon as cold.
Potted Fish. Fresh herring or mackerel or shad may be used. Skin
140 fisb:.
the fish, and cut in small pieces, packing them in a small stone jar. Just cover with vinegar. For six pounds of fish allow one tablespoonful of salt, and a dozen each of whole allspice, cloves, and pepper-corns. Tie a thick paper over the top of the cover, and bake five hours. The vinegar dissolves the bones perfectly, and the fish is an excellent relish at supper.
Fish Chowder.
Three pounds of any sort of fresh fish may be taken ; but fresh cod is always best. Six large potatoes and two onions, with half a pound of salt pork.
Records on this page
To Boil Salt CodfishSalt Cod with CreamSpiced FishFish Chowder