Baked Fresh Codfish with Cheese Sauce

Ingredients

• a neat square or oblong of codfish
• a cupful of veal stock, or weak gravy
• melted butter
• four tablespoonfuls of grated Parmesan cheese
• a little onion juice
• the juice of half a lemon

Method

1. 1

   Soak codfish in salt water, dry, rub with butter and lemon juice, and bake with stock for 10 minutes per pound.

2. 2

   Add crumbs and butter, brown, then prepare cheese sauce with remaining ingredients.

As published

This recipe was extracted from Kirmess cook book (1907), page 31. The excerpt below is the record exactly as published.

BAKED FRESH CODFISH WITH CHEESE SAUCE. Mrs. C. E. Allen, Philadelphia. Cut a neat square or oblong of codfish, lay in salt and water for half an hour; wipe dry and rub all over with melted butter and lemon juice. In the tyottom of your baking pan, under the grating and just not touching the fish, have a cupful of veal stock, or weak gravy, strained. Pepper and salt the fish, cover and bake ten minutes to the pound. Take up then and sift dry, fine crumbs thickly over it. Put dots of butter on these. Set in the oven uncovered, to brown while you strain the gravy from the pan, thicken with butter rolled in browned fiour, add the juice of half a lemon, four tablespoonfuls of grated Parmesan cheese and a little onion juice

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