Baked Codfish

Ingredients

• a fresh cod
• two pounds of butter
• three quarts of chopped mushrooms
• two blanched and chopped shallots
• four tablespoonfuls of chopped parsley
• the juice of two lemons
• a crushed clove of garlic
• a pint and a half of white wine
• season to taste

Method

1. 1

   Prepare the cod by tying the head with string and filling it with maitre d'hotel butter.

2. 2

   Place belly downward in a buttered drainer in a fish kettle.

3. 3

   Pour over a mixture of melted butter, mushrooms, shallots, parsley, lemon juice, garlic, and seasoning.

4. 4

   Add white wine and bring to a boil, then cook gently for an hour and a half, basting every ten minutes.

5. 5

   Serve with fish stock.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 7. The excerpt below is the record exactly as published.

Baked Codfish. Take a fresh cod and prepare it by tying up the head with string and filling the inside with maitre d'hotel butter, put the fish belly downward on a buttered drainer in a fish kettle, and pour over it a mixture made as follows : Melt two pounds of butter in a saucepan, add three quarts of chopped mushrooms, two blanched and chopped shallots, four tablespoonfuls of chopped parsley, the juice of two lemons, a crushed clove of garlic, and season to taste ; all of these being partly cooked before used. Pour over the fish a pint and a half of white wine

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