Baked and Stewed Codfish

Ingredients

• a piece of codfish
• a tablespoonful of nice butter
• as much flour
• milk enough to moisten it
• pepper to taste
• hard-boiled eggs

Method

1. 1

   Scald the soaked codfish for ten minutes, scrape it white, and pick it in flakes.

2. 2

   Put it in a stewpan with butter, flour, and milk.

3. 3

   Let it stew gently for ten minutes, add pepper, and serve hot with sliced hard-boiled eggs and parsley.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 13. The excerpt below is the record exactly as published.

BAKED AND STEWED CODFISH. Scald for ten minutes some soaked codfi^h, ib should soak ail night; then scrape it white, pick it in flakes, and put it in a stewpan with a tablespoonful of nice lutter worked into as much flour, and milk enough to moisten it. Let it stew gently ten minutes ; add pepper to taste, and serve hot. Slice hard-hoiled e^gs over it, and sprigs of parsley around the dish. If the fish is to be baked you must put it oa to scald, as above, af ter soaking ail night ; you must then put on double as much Irish potatoes as tlie quanti ty of cod- fish. Boil them, mash them, and then pick up the cod- fish fine, seasoning it with butter and peppBr; moisten it with two beaten eggs, a little chopped onîon, and / LA CUISINE CREOLE. 27 mîlk if necessary. Make ît ail înto a large soft pat, or cake, smooth it with a knife blade and put it in the stove to be browned lîghtly. CODFISH CAKES. Soak the codflsh ail night, then scald for ten minutes ; put to it an equal quantity of potatoes boiled and mash- ed; moisten it with beaten eggs, a bit of butter and a little pepper; form it into round cakes, about ha^f an inch thick, poll them each one in flour, and fry in hot lard until they are a délicate brown. The lard must be boiling, and the cakes fried gently. COD AU BEURRE ROUX. Cod; a little browned butter; a little flour; sugar; one onion; tablespoonful of vinegar. For cod au beurre roux, boil a pièce of cod and sep- arate it into flakes ; brown some butter, dredge in a lit- tle flour, and a little sugar in powder, and in this fry some slices of onion a fine brown ; throw in the vinegar, boil it up, pour over the fish, and serve it with crisp parsley. OYSTER STUFFING FOR TURKBY. Take three or four dozen nice plump oysters, wash and beard them, add to them a tumberful of bread crumbs ; chop up a tumblerf ul of nice beef suet ; mix to- gether, and moisten with three eggs; season with sait, pepper, a little butter, a teaspoonf ul of mace, and some cayenne pepper. KoU forcemeat into cakes, and fry them.. They are pretty laid around a turkey or chicken. 28 LA CUISINE CREOLE. OYSTBES STEWED WITH CHAMPAGNE. Put înto a silver chafing dish, a quarter of a pound of butter; lay in a quart of oysters; strew over them grated bread whîch bas been toasted, beaten and sifted^ some eut parsley and a lîttle pepper and sait ; eover th*" top witb bits of butter eut thîn; pour on a pint of Champagne, cover and cook. This may be done in a pan or oven. OYSTERS STEWED WITH MILK. Take a pînt of fine oysters, one-half pint of their own liquor and a half a pint of milk; boil the liquor, take oflf the seum; put in a quarter of a pound of butter, pepper and sait, to taste, and serve crakers and dressed celery with them. STEWED OYSTEES ON TOAST. Take the oysters from their liquor, let it settle; then strain and add some whole pepper, two blades of mace, and three cloves, and put over a moderate fire in a block-tin covered sauce-pan; mix a little flour with a pièce of butter, as large as a hen's egg for two dozen oysters, and stir in the boiling liquor; remove any seum which may rise, then put in the oysters and let them cook for five minutes. Line a hot oyster dish with toasted, well-buttered bread, and pour over it the boiling oysters. Only rich juicy oysters will stew to advantage. MSlk is always an improvement, but in this receipt it can be dispensed with; if, however, it is convenient pour in a half a pint just as the oysters are put in to boil, as earlier it might curdle. OYSTER TOAST. A nice little dish for a luncheon or a late supper. Scald a quart of oysters in their own liquor, take them LA CUISINE CREOLE. 29 out and pound or chop them to a paste; add a little cream or fresh butter, and some pepper and sait. Qet ready some thin slices of toast moîstened wîth boîlîng water, and spread with fresh butter; then, spread over the butter the oyster paste. Put a thin slîce of fresh eut lemon on each pièce, and lay parsley on the platter. Serve this very hot or it will not be good. SCALLOPED OYSTBBS. — NO. 1. Lay the oysters in a shallow pan or dish with a little of their own liquor, some pepper, sait, chopped parsley, butter, and grated bread erumbs. Hâve a layer of bread crumbs on the top of the pan, and set it in the oven to bake a light brown. They should be served hot with tomato or walnut catsup poured over them. SCALLOPED OYSTEES. — ^NO. 2. Procure any quantity of oysters desired, and place in a baking dish; put alternate layers of oysters and pounded crackers; season each layer with sait, pepper and butter. When fiUed, pour on enough milk to soak the crackers, and bake forty minutes. Serve hot. OYSTERS FEIED. Take large oysters from their own liquor; dry and lay them in a towel till you beat, very hot, a cup of lard in a thick-bottomed pan. Dip each oyster in wheat flour, or roUed cracker, until it will hold no more; then lay it in the pan. The fire must be moderate, or the oysters will scorch before cooking through. They will brown on one side in five minutes, then turn them. Oysters may be dipped in beaten egg and roUed cracker, and then f ried. 30 LA CUISINE CREOLE. OYSTBE PICKLE. VBEY EASY AND NICE. Wash four dozen oysters; let them be fine and large, with plenty of theîr own liquor. Pick them carefuUy, strain their liquor and to it add a dessertspoonful of pepper, two blade» of mace, a tablespoonf ul of sait, and a cup of strong wlne vinegar. Simmer the oysters in this flve minutes, then put them in small jars. Boil thé pickle again, and when cold add acup of f resh vinegar ; and fill up the jars, cork them, and set away for use. VEAL SWEETBREAD AND OYSTEE PIE. The sweetbread of veal is the most délicate part of the animal. Boil it tender, season with pepper, sait and butter; put in two dozen oysters; thicken their juice with a cup of cream, a tablespoonf ul of butter, the yolks of two hard-boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.