Cod (a la Provençale)

Ingredients

• the remains of cold cod
• equal quantities of shallot
• young onions
• or chives
• parsley
• lemon-peel
• a little grated nutmeg
• salt
• pepper
• two table-spoonfuls of salad-oil

Method

1. 1

   Remove skin and bones from cold cod, break into pieces.

2. 2

   Mix shallot, onions, chives, parsley, lemon peel, nutmeg, salt, and pepper with salad oil.

3. 3

   Place in a pie-dish with fish and bake in a moderate oven.

4. 4

   Serve hot with lemon juice.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 389. The excerpt below is the record exactly as published.

Cod (a la Proven^ale) , Cold Meat Cookery. — Kcmove the skin and bones from the remains of cold cod, and break it into convenient-sized pieces, lilince finely equal quantities of shallot, young onions, or chives, parsley, and lemon- peel. Add a little grated nutmeg, salt, and peppei', and mix all well together with two table-spoonfuls of salad-oil. Place this in a pie-dish, put in the pieces of fish, and bake in a mojlorate oven. Serve very hot, with lemon- juice squeezed over the fish. Time, three- quai-ters of aa hoiu". Probable cost, 6d.,. exclusive of the cold fish. Sufficient for three or four persons. Cod (au Gratin) . — Take the remains of cold cod, remove the skin and bones, and break the flesh into convenient-sized pieces. Butter a pie-dish rather thickly ; place in it alternate layers of cod and oyster sauce until the dish is full, flavouring each layer with salt, cayenne, and a little powdered mace. Strew fine bread- crumbs over all, and put two or three little pieces of butter here and there. Bake for about half an hour. Probable cost, 2d. or 3d., exclusive of the cold cod and oyster sauce. Sufficient, a small dishful for two or three persons. Cod, Baked. — Take a piece weighing about three pounds out of the middle of a large cod. Make a stuffing with the sound boiled for twenty minutes, chopped small, and mixed with two ounces of grated bread-crunibs,atea-!5poon- ful of chopped parsley, a pinch of j^owdered thyme, a small tea-spoonful of salt, half the quantity of popper, a little grated nutmeg, and the yolks of two hard-boiled eggs. Bind all together with a little of the white of the egg. Put this forcemeat inside the fish, and sew it up. Place the fish in a baking-dish, and pour over it enough thin flour and water to fill the dish three parts. Put in a dozen oysters, also a little scraped horse-radish, and a little salt and pepper

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