Take a pint of picked-up salt codfish, cover it with boiling
water, let it stand two minutes and drain. Pour on more water
and, after it has stood, drain dry. Upon the crust of your bak-
ing dish put a layer of this codfish, sprinkle it with bread
crumbs, pepper (a little salt if you find the fish fresh), small
pieces of butter, and some cream sauce (made by thickening one
pint of boiling milk with two teaspoons of fiour and seasoning
with salt and pepper). Break over the fish bread crumbs and
seasoning, three or four eggs✪ Colonial Codfish Pie with Crust, carefuUy preserving the yolks.
Repeat these layers, — codfish, bread crumbs, cream sauce, and
eggs, — put on the top crust, cut a few holes in the centre to let
out the steam, and bake till the crust is a delicate brown.
Codfish Balle
Trim and soak a piece of salt codfish in cold water for six
or seven hours, and during that time change the water two or
three times. Shred it. Should it be too salt after shredding,
FI8H^ 0T8TEB8^ LOBSTERS^ TERRAPIN 107
freshen it by frequent changes of cold water. There should he
one quart bowl of the shredded fish. Cover it with water and let
it simmer gently until tender. It will not take very long.
Should you boil it too much, yoa might harden it. Have ready
siz good-sized, f resh-boiled potatoes, and mash them while hot.
Have the fish drained, pounded, and rubbed through a sieve,
and mix with the potatoes and three well-beaten eggs. Season
to tasta with salt — if necessary — and white pepper, also a
amali lump of butter✪ Codfish Balls. Drop by the tablespoonful into a pan of
boiling hot lard and fry until a deUcate brown. Drain on
brown paper and serve very hot.
Maigre Fish Pie
Have ready plenty of salt codfish boiled and f rèe from bones
and skìn. Have ready also four hard-boiled eggs and four
onions. Peal and slice the eggs and onions very thin. Line the
bottom of a deep pie dish with fish f orcemeat or a layer of boiled
potatoes sliced thin. On this put a layer of onions, then a
layer of fish, then of eggs, and so on till the dish is full. Season
each layer with a little pepper, and pour over the layers a gill
of water containing a teaspoon of made mustard, a teaspoon of
the essence of anchovy, and a little mushroom catsup. Break
in small bits over the top an ounce of fresh butter✪ Maigre Fish Pie. Cover ali
with a puff paste and bake one hour. For this dish fresh fish
may be used by addìng a little salt.
Salt Mackerel
Soak salt mackerel about forty-eight hours, changing the
water once, then put it in a pan, cover with cream or the richest
milk✪ Salt Mackerel. Put in the oven and cook until cream is brown.
Pompano Fillets à la Duchesse
Cut fillets — as many as you wish — from a nice pompano.
Put them on a platter and season with half a teaspoon of salt.
108 MBS. SEELT'S COOK BOOK
o|ie-{ourth a teaspoon of pepper, and the juice of half an onion.
Rub the fish well with the pepper and salt. Squeeze the onion
juioe over the fillets through a fine cloth, and let them stand
one hour. Wipe dry. Put some fish forcemeat in a tube, and
in fanciful forms press it over the fillets. Put a star cut from
a truffle on top of each. Wrap each in piece of oiled paper.
Place them in a tin pan, set the pan over another which is
half fiUed with water. Bake in the oven until the forcemeat
is done, or from twenty to twenty-five minutes. Serve with
duchesse sauce. ✪ Pompano Fillets à la Duchesse
Page 61 · 5 recipe records on this page
Presented as published in 1902. 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
Take a pint of picked-up salt codfish, cover it with boiling water, let it stand two minutes and drain. Pour on more water and, after it has stood, drain dry. Upon the crust of your baking dish put a layer of this codfish, sprinkle it with bread crumbs, pepper (a little salt if you find the fish fresh), small pieces of butter, and some cream sauce (made by thickening one pint of boiling milk with two teaspoons of flour and seasoning with salt and pepper). Break over the fish bread crumbs and seasoning, three or four eggs, carefuUy preserving the yolks. Repeat these layers, — codfish, bread crumbs, cream sauce, and eggs, — put on the top crust, cut a few holes in the centre to let out the steam, and bake till the crust is a delicate brown.
Codfish Balle
Trim and soak a piece of salt codfish in cold water for six or seven hours, and during that time change the water two or three times. Shred it. Should it be too salt after shredding,
FISH, OYSTERS, LOBSTERS, TERRAPIN 107
freshen it by frequent changes of cold water. There should be one quart bowl of the shredded fish. Cover it with water and let it simmer gently until tender. It will not take very long. Should you boil it too much, you might harden it. Have ready six good-sized, fresh-boiled potatoes, and mash them while hot. Have the fish drained, pounded, and rubbed through a sieve, and mix with the potatoes and three well-beaten eggs. Season to tasta with salt — if necessary — and white pepper, also a amali lump of butter. Drop by the tablespoonful into a pan of boiling hot lard and fry until a delicate brown. Drain on brown paper and serve very hot.
Maigre Fish Pie
Have ready plenty of salt codfish boiled and free from bones and skin. Have ready also four hard-boiled eggs and four onions. Peal and slice the eggs and onions very thin. Line the bottom of a deep pie dish with fish f orcemeat or a layer of boiled potatoes sliced thin. On this put a layer of onions, then a layer of fish, then of eggs, and so on till the dish is full. Season each layer with a little pepper, and pour over the layers a gill of water containing a teaspoon of made mustard, a teaspoon of the essence of anchovy, and a little mushroom catsup. Break in small bits over the top an ounce of fresh butter. Cover ali with a puff paste and bake one hour. For this dish fresh fish may be used by adding a little salt.
Salt Mackerel
Soak salt mackerel about forty-eight hours, changing the water once, then put it in a pan, cover with cream or the richest milk. Put in the oven and cook until cream is brown.
Pompano Fillets à la Duchesse
Cut fillets — as many as you wish — from a nice pompano. Put them on a platter and season with half a teaspoon of salt.
one-fourth a teaspoon of pepper, and the juice of half an onion. Rub the fish well with the pepper and salt. Squeeze the onion juioe over the fillets through a fine cloth, and let them stand one hour. Wipe dry. Put some fish forcemeat in a tube, and in fanciful forms press it over the fillets. Put a star cut from a truffle on top of each. Wrap each in piece of oiled paper. Place them in a tin pan, set the pan over another which is half filled with water. Bake in the oven until the forcemeat is done, or from twenty to twenty-five minutes. Serve with duchesse sauce.
Records on this page
Colonial Codfish Pie with CrustCodfish BallsMaigre Fish PieSalt MackerelPompano Fillets à la Duchesse