Boiled Codfish (Morue bouillie) a la Bregitta

Ingredients

• codfish
• about three to six bay leaves
• whole peppers
• salt

Method

1. 1

   Scale and wash the codfish; put in a fish kettle with water; add whole peppers, sufficient salt, and bay leaves; let simmer very slowly — a 4-pound fish about thirty-five minutes.

2. 2

   When done, lift to the platter; remove top skin; pour over the fish some shirred butter flavored with lemon; sprinkle with fine-chopped parsley; arrange French marbles of potato around.

3. 3

   Serve with egg sauce a la Bregitta for dinner.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 131. The excerpt below is the record exactly as published.

Boiled Codfish ( Morue bouillie) a la Bregitta The codfish if not too large can be cooked and served whole. If large can be cut in pieces of a pound, two pounds, three pounds, four pounds, etc., according to the number of people to be served. Scale and wash well; put in a fish kettle with water; add some whole peppers, sufficient salt, about three to six bay leaves

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