Baked Cod
From The profession of cookery, from a French point of view, 1894
Serve with 'maitre-d'hotel' butter.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 38. The excerpt below is the record exactly as published.
Baked Cod. A fair-sized piece out of the middle of a cod. Crimp it, by cutting it tlirougli to tlie bone at regular distances. Sprinkle it liberally, inside and out, with pepper and salt and fresh parsley, squeeze lemon juice over it, lay in a baking tin, and bake in moderate oven, with frequent bast- ings of butt
Cook this with the app: pantry check, scaling, and the assistant.