Boiled Codfish

Ingredients

• codfish
• drawn butter
• hard-boiled eggs sliced

Method

1. 1

   Soak codfish overnight; put in a pan of cold water and simmer for two or three hours; serve with drawn butter and sliced hard-boiled eggs.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 399. The excerpt below is the record exactly as published.

drawn butter with hard-boiled eggs sliced on it. BOILED MACKEREL. Put them on with cold water and salt. When the kettle boils set it aside but watch it closely, and take it up the moment the eyes begin to start and the tail to split. Sauce, parsley and butter. Garnish, fennel and slices of lemon. BROILED FRESH FISH. When thoroughly cleaned and dried, spiit open so that when laid flat the backbone will be in the middle ; sprinkle with salt and lay on a buttered gridiron, over a clear fire, with the inside downward until it begins to brown ; then turn over. When done, lay on a hot dish and butter plentifully. BROILED CODFISH. After soaking sufficiently grease the bars of the gridiron, broil and serve with bits of butter dropped over it. This is a very nice dish for tea. BROILED SHADT Split and wash the shad and afterwards dry in a cloth ; season with salt and pepper; have ready a bed of clear, bright coals; grease the gridiron well, and as soon as it is hot lay the shad upon it ; broil quarter of an hour or more, according to thickness; butter well and send to table ; it can be served with melted butter. BROILED WHITEFISH. It should be scaled, drawn and wiped dry with a cloth ; water should not be allowed to touch it after being taken, and, like the blue-fish of the sea, the sooner cooked after being caught the better. Broil over a quick fire of live coals until a light brown ; then bathe with good sweet butter and serve hot. Sauce : three tablespoonfuls of butter, red and black pepper to suit the taste, one-half cup each of tomato and walnut catsup, two teaspoonfuls mustard, salt to suit the taste; put all together in a saucepan and melt quickly. BROILED MACKEREL. Cut a slit in the back that it may be thoroughly done. Lay it on a clean gridiron, having greased the bars, over a clear but rather slow fire. Sprinkle pepper and salt over them. When thoroughly done on both sides take them up on a very hot dish. Rub a bit of butter over 476 FISH. the fish, and put inside a little fennel and parsley, scalded and chopped, seasoned with a bit of pepper and salt, and a bit of fresh butter. Serve with fennel sauce, parsley and butter. FRIED FISH. All fish should be fried in the purest oil. This can be used over and over again by clarification ; and, all things considered, oil is quite as economical as lard or dripping. Clean your pan, put therein sufficient oil to thoroughly and deeply immerse the fish. Permit this to boil, and it will attain so high a temperature that when a finger of bread is dipped into it and instantly 'drawn out, the bread has acquired a brown sur- face, or a piece of white paper dipped into it comes out dry, then — and not until then — your fish, already egged and bread-crumbed, is launched lightly on the surface of the oil, the boiling power of which will keep it afloat, and then, according to the thickness of the fish, from two to three minutes should be given to it ; then turn it gently with flat tongs. FISH GRAVY. Is much improved by taking out some of the fat, after the fish is fried, and putting in a little butter ; the fat thus taken out will do to fry fish again, but it will not do for any kind of shortening. Shake a little flour into the hot fat, and pour in a little boiling water; stir it up well as it boils, a minute or so. Some think that a little vinegar adds to its taste. STEWED FISH. Cut a fish across in slices, an inch and a half thick, and sprinkle with salt; boil two sliced onions until done ; pour off water, season with pep- per; add two teacups of hot water and a little parsley, and in this simmer the fish until thoroughly done. Serve hot. Good method for any fresh water fish. SALT FISH. Salt fish should be put in a deep plate, with just water enough to cover it, the night before you intend to cook it ; it should not be boiled one instant, for boiling renders it hard ; it should lie in scalding hot water for two or three hours ; the less water that is used, and the more fish is cooked at once, the better; water thickened with flour and water, while boiling, with sweet butter put in to melt, is the common sauce. It is more economical to cut salt pork into bits, and fry it till the pork is brown and crispy ; it should not be done too fast, lest the sweetness be scorched out. CODFISH. A big fish is most profitable ; strip all you can from it ; spread on a brown paper in the sun for a few hours ; do not try to dry by the fire ; CODFISH. 477 tie up in a thick paper bag, or put in some vessel with a tight cover (to prevent the smell from arising) ; soak the remainder and rinse at once. A nice way to cook it : Shred it fine ; wash through several waters to remove the salt ; boil for five minutes ; drain off the water and add milk, butter, pepper, salt and flour. Now toast a few slices of bread ; dip them in hot water, lay on the bottom of a deep platter and spread with butter ; next break some eggs in a basin of boiling water ; cook carefully without breaking the yolks ; lift them with a skimmer, and lay them on the toast ; then pour on the codfish and you will have a deli- cious dish. STEWED CODFISH. Shred it fine ; rinse and put in cold water ; let it just boil up ; drain off the water ; add a good piece of butter, milk and flour to make it rather thick ; let it scald just long enough to cook the flour ; pour on a platter spread with bits of butter, a little pepper, and garnish with two or more hard-boiled eggs, sliced thin. BAKED CODFISH. One quart picked codfish, one pint bread crumbs, one-half pint cream, four ounces butter, one teaspoonful pepper ; wash the fish thoroughly and soak over night in cold water. When ready to use pick it fine, put it in a baking dish in layers, with the crumbs and pepper (adding a little mustard if you like) ; over the top layer, which must be crumbs, spread the softened butter, pour the cream over the whole and bake half an hour. Milk may be used instead of cream. SHREDDED CODFISH. Mix it for fishballs or cakes and it is excellent ; use it with egg sauce and milk and it will make a dainty dish, or combine it with beaten up eggs, adding a spoonful of flour, and frizzle in a little butter, and it will make a savory and nourishing kind of omelet. BOILED CODFISH

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