The Swedish, French, American cook book

Stuffed Salt Codfish with Potatoes in Half Shell Morue salee et farcie de Pommes, en Coquille Bake nice large oblong potatoes, one for each portion; when done, scoop out and mix with the codfish that has been soaked and boiled. [See recipe: Boiled Codfish.] Shred fine; mix potatoes and cod together; flavor with juice of an onion, few drops of Worcestershire sauce, pepper and salt to taste, one tablespoon butter, and one tablespoon chopped parsley. Fill the half shells of potatoes with the fish; put some fresh bread crumbs on top and a piece of butter; put in oven and bake until brown on top. Arrange on a platter on a paper doily with a bunch of parsley in the centre. Serve with a rich cream sauce for breakfast or luncheon. Baked Salt Codfish ( Morue salee, cuite au four ) a l’ltalienne Take two pounds cod; soak overnight; put on stove with some water and bay leaves; let come to a boil and cook three minutes; leave in the juice until cold. When cold, shred in small pieces, removing all the bones. In the meantime, cook about eight nice-sized potatoes; let go through the ricer; beat until nice and smooth; add butter and pepper. Take a pudding, souffle, or casserole dish; put in — alternately — one layer of potatoes and one layer of codfish until the dish is completely full. Put some bread crumbs on the top, and some butter; bake in oven from thirty-five to forty minutes. When done, serve with a rich egg sauce a la Bregitta. Broiled Salt Codfish ( Morue salee et grillee) Put the salt cod in water overnight — a piece according to the number it is going to be served for. Rub it over with some salad oil; sprinkle with pepper; put on a broiler and broil until golden brown on each side. Then turn out on a hot platter; pour melted butter over with some chopped parsley; arrange all around little French fried marbles of potato; garnish with parsley. Serve for breakfast or luncheon. Steamed Salt Codfish with Creamed Potatoes Morue salee et cuite a la vapeur, Pommes a la Creme Soak salt codfish overnight; put in a pan with some water; put in oven — tightly covered; let simmer for eight to ten minutes; then remove carefully onto a hot platter; warm some rich cream with a little butter and pepper; pour over the fish; sprinkle with parsley. Serve with creamed potatoes. Salt Codfish Balls ( Boulettes de Morue salee ) a la Europeenne Take one pound nice white salt codfish and soak for six to eight hours; then put in cold water on stove; let come to a boil; skim; let cook for about ten minutes. Leave in the water until cold enough to handle. Squeeze it; rub so that it gets very fluffy and fine. In the meantime, cook eight potatoes; put through a potato ricer and mash fine; add to the potatoes three tablespoons good butter, one cup rich sweet cream, some Worcestershire sauce, onion, pepper and salt to taste, one egg. Then add the fish; work it nice and smooth; roll it up in balls; dip in eggs then in toasted corn flakes, and fry in deep boiling fat. Serve for breakfast with eggs and curled bacon around. Salt Codfish ( Morue salee) a la Victoria