vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Codfish with Shirred Butter
From The Swedish, French, American cook book, 1918
Serves 4
(Can also be garnished with little French marbles of potato.)
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 132. The excerpt below is the record exactly as published.
Broiled Codfish with Shirred Butter Morue grillee au Beurre Select solid slices of codfish; rub with salad oil; also rub some oil over the broiler; put the slices on; sprinkle with pepper and salt; broil over a very hot fire until it begins to be golden brown; turn carefully out on a plate, thus: open broiler and put plate over the fish; turn the broiler around; loosen it carefully, so as not to tear the fish, then place it carefully on a warm platter; pour some shirred butter over; flavor with lemon juice and chopped parsley. Garnish with lemons
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