Cook 95 einutes or until potatoes are ayes ea very ar.
mash fine, add butter, seasoning and beaten egg. Beat well, —
shape on a spoon, drop into smoking hot fat, rye until
brown and drain on brown paper.
- CODFISH CHOWDER—About two hours before meals ;
time wash one-half pound shredded codfish, place on stove
in one quart or so water to barely simmer for one hour. Bry
three small slices salt pork (if pork fries out a great nee
of grease pour most_of it off) and dice pork. Add two or
three smali onions. When onions are browned add pork and —
- onions to codfish and set on _to boil. Add three medium ~—
sized, finely sliced potatoes. ‘When potatoes are cooked add a
three tablespoons cream or some butter and milk to make — ae
two quarts or more of broth; pepper and salt to taste. Have
some Slices of bread toasted✪ Codfish Chowder, and when broth comes to boil- — 2
ing point pour over toast and serve. Crackers may be used e:
in place of toast, but we think part toast and part crackers ne
gives better flavor than crackers alone. We think it a very —
nice dish; may be warmed again without spoiling it if any Ly
is left over. | ‘
ESCALOPED CODFISH—Into well buttered baking pan f
place layers of flaked and freshened fish and boiled rice or .
macaroni; season each layer with salt, pepper and plenty of
butter; pour over enough milk to cover, then add a sprink- —
ling of bread crumbs with several bits of butter on top✪ Escaloped Codfish. a
' Bake slowly until nicely browned. ae
CODFISH WITH MACARONI—One pound salt codfish, 7
freshen, cook until done. Now take one package macaroni,
- break up fine, boil until tender, drain, put layer in granite. a
bake dish, butter, a little pepper, a little salt, then a layer |
- of fish and so on until dish is nearly full; then take two or
three eggs, half cup milk, one tablespoon flour✪ Codfish with Macaroni; beat and
pour over; bake in hot oven 20 minutes. ;
CODFISH PATTIES—If you have any creamed codfish re- :
maining from breakfast, it can be used this way: Make some Rs
tiny puff paste shells, baking them in a quick oven; when —
cold fill with the creamed codfish, dust with grated nutmeg; hs
cover top of each shell with a teaspoonful of whipped cream, sg
' lightly salted, and return for a second time to a hot oven. a
Serve with fried parsley and thin slices of lemon✪ Codfish Patties. - ‘é a
CODFISH WITH TOMATOES—I had creamed codfish for — e
dinner; also stewed tomatoes. When dinner was over there — .
he
ou
was some creamed codfish left; also some stewed tomatoes, —
but not enough of either one to serve for another meal. I
mixed them together and served on dices of toast and was rh
surprised at what a nice dish it made. No one guessed but a
i met Sam was something a French chef had given me the a
~ recipe for
CREAMED FISH—Make a cream sauce by melting one xy
tablespoonful of butter, adding,,when it is hot, one table-
‘spoonful of flour. Cook until smooth and frothy, then add
one-half pint of milk, and salt to taste. Let this come to a
✪ Creamed Fish
Page 36 · 5 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
Cook 95 minutes or until potatoes are very tender. mash fine, add butter, seasoning and beaten egg. Beat well, shape on a spoon, drop into smoking hot fat, fry until brown and drain on brown paper. - CODFISH CHOWDER—About two hours before meals ; time wash one-half pound shredded codfish, place on stove in one quart or so water to barely simmer for one hour. Fry three small slices salt pork (if pork fries out a great deal of grease pour most of it off) and dice pork. Add two or three small onions. When onions are browned add pork and onions to codfish and set on _to boil. Add three medium sized, finely sliced potatoes. ‘When potatoes are cooked add three tablespoons cream or some butter and milk to make two quarts or more of broth; pepper and salt to taste. Have some Slices of bread toasted, and when broth comes to boiling point pour over toast and serve. Crackers may be used e: in place of toast, but we think part toast and part crackers ne gives better flavor than crackers alone. We think it a very — nice dish; may be warmed again without spoiling it if any is left over. | ‘ ESCALOPED CODFISH—Into well buttered baking pan f place layers of flaked and freshened fish and boiled rice or .
macaroni; season each layer with salt, pepper and plenty of
butter; pour over enough milk to cover, then add a sprinkling of bread crumbs with several bits of butter on top. a ' Bake slowly until nicely browned.
CODFISH WITH MACARONI—One pound salt codfish, freshen, cook until done. Now take one package macaroni, - break up fine, boil until tender, drain, put layer in granite bake dish, butter, a little pepper, a little salt, then a layer | - of fish and so on until dish is nearly full; then take two or three eggs, half cup milk, one tablespoon flour; beat and pour over; bake in hot oven 20 minutes. CODFISH PATTIES—If you have any creamed codfish remaining from breakfast, it can be used this way: Make some Rs tiny puff paste shells, baking them in a quick oven; when cold fill with the creamed codfish, dust with grated nutmeg; cover top of each shell with a teaspoonful of whipped cream, sg ' lightly salted, and return for a second time to a hot oven. Serve with fried parsley and thin slices of lemon. - ‘é a CODFISH WITH TOMATOES—I had creamed codfish for dinner; aalso stewed tomatoes. When dinner was over there was some creamed codfish left; also some stewed tomatoes, but not enough of either one to serve for another meal. I mixed them together and served on dices of toast and was surprised at what a nice dish it made. No one guessed but it was something a French chef had given me the a ~ recipe for.
CREAMED FISH—Make a cream sauce by melting one tablespoonful of butter, adding, when it is hot, one table- ‘spoonful of flour. Cook until smooth and frothy, then add one-half pint of milk, and salt to taste. Let this come to a
Records on this page
Codfish ChowderEscaloped CodfishCodfish with MacaroniCodfish PattiesCreamed Fish