Broiled Salt Codfish

Ingredients

• a piece of thick salt fish about two inches square
• half a teaspoonful of butter

Method

1. 1

   Wash the fish and soak it in water for twenty minutes.

2. 2

   Wipe it and broil for ten minutes.

3. 3

   Spread butter over it and serve with a baked potato or slice of water toast.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 452. The excerpt below is the record exactly as published.

half a teaspoon ful of butter over it. Serve at once. This chop is to be given to a patient when it is desired that the food shall be particularly nutritious. FOOD FOR THE SICK. 855 * Plain Broiled Chops. Trim two small chops, and broil and serve them in the manner described for beefsteak. * Beef Sandwiches. Scrape some beef in the manner described for prepar- ing round steak; season it generously with salt. Cut four slices of stale bread as thin as a wafer ; spread the beef on two of the slices, and lay the other slices on top, pressing them down carefully. Cut them into small pieces about an inch square. Arrange these daintily on a fringed napkin or in a pretty little dish. This is one of the pleasantest modes of serving raw beef. * Beef Croquettes. When the patient must eat raw beef, this is one of the palatable ways in which it may be served. Scrape the beef as directed for preparing round steak ; season the tender scraped beef with salt, and shape it into balls about the size of a small olive. Heat a small frying-pan very hot; sprinkle it thickly with salt; put the beef balls into this, and shake the pan over a very hot fire for about one minute. The balls will then be coated brown on the outside, but will be raw under the thin coating of brown. Game. Nearly all kinds of game are more easily digested than the meat of domestic animals; therefore, when fresh and tender, game is good for the patient who can eat animal food. * Venison Steak. Cut a piece of steak three inches square and three- quarters of an inch thick. Cook it for seven minutes, 856 MISS PARLOA'S KITCHEN COMPANION. treating it in every particular the same as beefsteak. Serve with the steak a teaspoonful of currant jelly in a small dish. Broiled Breast of Grouse. Take one-half of the breast of a sweet, tender grouse, place it in the double-broiler, dredge lightly with flour and salt, and broil over clear coals for eight minutes. Place on a warm dish, season with salt and half a tea- spoonful of butter, and serve at once. The breast of a partridge may be cooked in the same manner, but only ten minutes' cooking is required. Quail on Toast. Split the quail down the back, remove the entrails, wipe the bird, and dredge it with salt. Broil over a clear fire for ten minutes. If the patient be not very sick, before broiling the bird, spread a little soft butter over the breast and legs, and then dredge with flour. Lay the bird, breast up, on a slice of toast, and serve at once. Squab on Toast. Split the squab down the back; clean and cook the same as quail. Any small bird may be cooked in the same manner. * Broiled Bacon. When the stomach is in an inflamed condition, as in gastric fever, fat bacon, if delicately broiled, will be found to be healing and appetizing. Have the best kind of fat smoked bacon, very cold. Cut it in thin slices (the slices should be so thin that you can look through them). Place the slices in the double-broiler, and cook over clear coals until the bacon curls. It will take about five minutes. Turn the broiler constantly while cooking the bacon. When done, serve at once. FOOD FOR THE SICK. 857 * Broiled Fish. White fish is more easily digested than dark fish, and therefore always should be selected for an invalid. Broiling is to be preferred to all other methods of cooking. Have a piece of the thick part of the fish, free of skin and bones ; season it with salt, and dredge it lightly with flour; rub the bars of a double-broiler with butter, and place the fish between them. If the fish be three-quarters of an inch thick, broil it over clear coals for twelve minutes. Slip it on to a warm dish, and spread butter over it. A piece of fish four inches long and three wide will require a generous teaspoonful of butter. *Salt Fish in Cream. Break into flakes enough salt codfish to make half a cupful. Wash this, and put it in a small saucepan with C)ld water enough to cover it. Cover the saucepan, put it\n another of cold water, and place on the back of the rarrre, where the water will heat slowly, but not boiL Cook for three hours in this manner. Pour off the water, and aid one gill of cream or rich milk to the fish. Draw the saucepans forward where the water in the outer pan will boii Mix a level teaspoonful of flour with two table-spoo\fuls of cold milk, and stir into the fish and milk. Coo\ for fifteen minutes, and then add one tea- spoonful of Kitter. Serve this with a baked potato or with toast. \ \Broiled Salt Codfish. Take a piece oi^hick salt fish about two inches square;

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