To boil Cod. — For boiling, the head and tail should be
removed. Wash the fish and remove the black skin by
placing in a pan of boiling water for two or three minutes.
The skin can then be scraped off. Place the fish on a lifter
or wrap it in a piece of cheese cloth. Put it in the kettle
with enough boiling water to cover it, to which has been
added 1 tablespoon of salt, 1 tablespoon of vinegar or lemon
juice, 3 cloves, 3 peppercorns, 1 bay leaf, 1 small onion and
FISH 185
carrot sliced✪ To Boil Cod. Simmer, allowing ten minutes to the pound.
Before serving let the fish remain five minutes in the water
to "improve," that is to absorb more of the seasoning.
To serve the Fish. — Arrange a na^Dkin on the platter
and place the fish upon it. Garnish with hard boiled eggs,
or lemon, and parsley. Serve with boiled fish either egg or
Hollandaise sauce.
Egg Sauce. — \ cup butter, 1 tablespoon flour, ^ teaspoon
salt, I pint boiling water, 3 hard boiled eggs✪ Egg Sauce. Mix the
butter, flour, and salt, add the water, boil up once and re-
move from the fire. Add the eggs chopped.
To fry Small Fish. — The head and tail are not removed
in small fish. Dry the fish thoroughly, dust with salt and
pepper, and roll in flour or crumbs, then in egg, and in
crumbs again. Drop them into deep hot fat, or place first
in frying basket, and then lower into the fat. The length
of time needed to cook thoroughly depends upon the size of
the fish. Smelts take about four minutes, larger fish a
longer time.
To serve Fried Fish. — Allow all the fat to drain from
the fish, then serve, garnishing with slices of lemon and
parsley.
Baking. — In baking, the fish is cooked in its own juices,
the heating medium being mainly hot air. In this method
of cooking considerable evaporation of the juices takes
place from the outer surface. To prevent the fish from
becoming too dry, therefore, it has to be frequently
''basted" with the juices coming from it, and with the
fat which has been added. By thus forming a coating of
fat over the surface more of the juices are retained. The
high temperature of the oven causes a certain amount of
browning, as in frying, which adds greatly to the flavor.
In baked fish probably a large amount of water is driven
off, thus concentrating somewhat the extractives, thereby
186 HANDBOOK OF DOMESTIC SCIENCE
imparting a stronger flavor than in boiled, or even fried fish.
Dry fishes need the addition of fat in baking.
To bake Cod. — This rule applies equally to haddock, blue-
fish, bass, or shad. Allow fifteen minntes to a pound. Rub
the fish with salt and pepper, stuff it, and sew it up.
Stuffing. — 1 cup bread crumbs, 3 tablespoons butter, ^
teaspoon salt, i teaspoon pepper, 1 teaspoon chopped onion,
1 teaspoon chopped pickles, 1 teaspoon chopped parsley✪ To Bake Cod.
Melt the butter, and stir in the other ingredients. This is
enough for a four-pound cod.
Page 88 · 3 recipe records on this page
Presented as published in 1900. 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 Cod. — For boiling, the head and tail should be removed. Wash the fish and remove the black skin by placing in a pan of boiling water for two or three minutes. The skin can then be scraped off. Place the fish on a lifter or wrap it in a piece of cheese cloth. Put it in the kettle with enough boiling water to cover it, to which has been added 1 tablespoon of salt, 1 tablespoon of vinegar or lemon juice, 3 cloves, 3 peppercorns, 1 bay leaf, 1 small onion and
carrot sliced. Simmer, allowing ten minutes to the pound. Before serving let the fish remain five minutes in the water to "improve," that is to absorb more of the seasoning.
To serve the Fish. — Arrange a napkin on the platter and place the fish upon it. Garnish with hard boiled eggs, or lemon, and parsley. Serve with boiled fish either egg or Hollandaise sauce.
Egg Sauce. — \ cup butter, 1 tablespoon flour, ^ teaspoon salt, I pint boiling water, 3 hard boiled eggs. Mix the butter, flour, and salt, add the water, boil up once and remove from the fire. Add the eggs chopped.
To fry Small Fish. — The head and tail are not removed in small fish. Dry the fish thoroughly, dust with salt and pepper, and roll in flour or crumbs, then in egg, and in crumbs again. Drop them into deep hot fat, or place first in frying basket, and then lower into the fat. The length of time needed to cook thoroughly depends upon the size of the fish. Smelts take about four minutes, larger fish a longer time.
To serve Fried Fish. — Allow all the fat to drain from the fish, then serve, garnishing with slices of lemon and parsley.
Baking. — In baking, the fish is cooked in its own juices, the heating medium being mainly hot air. In this method of cooking considerable evaporation of the juices takes place from the outer surface. To prevent the fish from becoming too dry, therefore, it has to be frequently ''basted" with the juices coming from it, and with the fat which has been added. By thus forming a coating of fat over the surface more of the juices are retained. The high temperature of the oven causes a certain amount of browning, as in frying, which adds greatly to the flavor.
In baked fish probably a large amount of water is driven off, thus concentrating somewhat the extractives, thereby
imparting a stronger flavor than in boiled, or even fried fish. Dry fishes need the addition of fat in baking.
To bake Cod. — This rule applies equally to haddock, bluefish, bass, or shad. Allow fifteen minntes to a pound. Rub the fish with salt and pepper, stuff it, and sew it up.
Stuffing. — 1 cup bread crumbs, 3 tablespoons butter, ^ teaspoon salt, i teaspoon pepper, 1 teaspoon chopped onion, 1 teaspoon chopped pickles, 1 teaspoon chopped parsley. Melt the butter, and stir in the other ingredients. This is enough for a four-pound cod.
Records on this page
To Boil CodEgg SauceTo Bake Cod