Cod, Baked

Ingredients

• a piece weighing about three pounds
• two ounces of grated bread-crumbs
• a tea-spoonful of chopped parsley
• a pinch of powdered thyme
• a small tea-spoonful of salt
• half the quantity of pepper
• a little grated nutmeg
• the yolks of two hard-boiled eggs
• a dozen oysters
• a little scraped horse-radish
• three or four lumps of butter

Method

1. 1

   Prepare a stuffing with boiled cod, bread crumbs, parsley, thyme, salt, pepper, nutmeg, and egg yolks.

2. 2

   Stuff the fish, sew it up, place in a baking dish, cover with flour and water, add oysters and horse-radish.

3. 3

   Bake for about one hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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, 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. Lay three or four lumi>s of butter

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