Cod

Ingredients

• Slice 3 lbs. of fish
• season with salt
• and pepper
• a small chopped onion
• a few sweet herbs
• 1 oz. of butter or dripping
• a large tablespoonful of flour
• three parts of a glass of milk

Method

1. 1

   Slice fish, season with salt, pepper, onion, and herbs.

2. 2

   Mix butter with flour, add milk to make a paste, combine with fish in a buttered bag, and cook for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 7. The excerpt below is the record exactly as published.

season with salt and pepper. Place two mushrooms and two sliced tomatoes on the top of the fish, add 27 28 SOYER’S PAPER-BAG COOKERY a chopped shallot, dot over with butter, squeeze over with lemon juice, seal up, and cook for 15 minutes. Stewed Eels. — Cut up two eels in pieces 2 inches long. Add salt and pepper, chopped parsley, one teaspoonful of flour, a little sweet herbs (according to taste). Add a small chopped onion. Mix this well together. Put in the paper-bag with two spoonfuls of milk, water, or stock (one of either according to taste). Seal up the bag and put on the broiler. Leave 20 minutes in a moderate oven. Butter added to the above in the paper-bag will make the dish richer. After 20 minutes , serve in the paper-bag, or dish in the ordinary way. Fish Croquettes. — Mix 1 lb. of cooked fish of any variety with two large tablespoon- fuls of white sauce, season with salt, pepper, and cayenne, and a little chopped parsley. Form into croquettes, roll them in egg and breadcrumbs in the usual way, place them in a well-greased paper-bag, and cook for 20 minutes in a very hot oven. Salmon Croquettes are made in the same way, but should be served with Tartare sauce. SOYER’S PAPER-BAG COOKERY 29 Smoked Haddock. — Clean a smoked had- dock weighing about 2 lbs., season with cay- enne pepper to taste, but do not use any salt. Pour two large tablespoonfuls of milk over the fish, and cover it with a little white sauce. Sprinkle with Parmesan cheese, a few bread- crumbs, and enough melted butter to moisten. Place the whole in a well-buttered paper-bag, seal up, and cook for 20 minutes in a very hot oven. Stuffed Fresh Haddock. — Chop a cooked onion and mix it with three tablespoonfuls of breadcrumbs. Add 1 oz. of butter, salt, and pepper to taste, a little chopped parsley, and one egg. When thoroughly mixed stuff the fish with the mixture, butter a paper-bag, roll the fish in flour, place in the bag, dot over with small pieces of butter, seal up, and cook for 20 minutes. Haddock a la Royale. — Take from four to six fillets of fresh haddock. Spread them with butter. Dip in seasoned flour, and then in grated cheese. Put into a well-greased bag, and add to them a little more than a gill of milk. Cook gently for from 15 to 20 minutes, according to thickness of fillets. Dish up on a hot dish and serve. 30 SOYER’S PAPER-BAG COOKERY Haddock k la Princesse. — Take two fil- leted haddocks. Rub them over gently with butter with a silver fish-knife. Dip them in flour and then squeeze a little lemon juice over each, and dust lightly with pepper and salt. Place them carefully in a well-greased bag. Add to them half-a-wineglassful each of sherry, and Worcester sauce and water. Fold and seal in bag, and cook in a moderately hot oven from 15 to 18 or 20 minutes, according to the thickness of the fillets. Dish up on a hot dish, pour the liquor in which they were cooked over them, and serve as hot as pos- sible. Cod. — Slice 3 lbs. of fish, season with salt and pepper, add a small chopped onion and a few sweet herbs. Mix 1 oz. of butter or dripping with a large tablespoonful of flour, add three parts of a glass of milk

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