Cod, Baked (another way)

Ingredients

• the fish as in the last recipe
• beaten egg
• some finely-grated bread-crumbs
• three or four lumps of butter
• a carrot, a turnip, an onion
• a cupful of water
• the juice of a lemon

Method

1. 1

   Prepare the fish as in the last recipe, brush with beaten egg, cover with bread crumbs, and place in a dish with butter.

2. 2

   Baste frequently, ensuring the fish does not touch the vegetables or water.

3. 3

   Serve with melted butter or sauces.

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.

hree or four lumi>s of butter on the fish, put it in the oven, and baste it, fre- quently. When it is sufficiently cooked, lay, the cod on a hot dish, and garnish it with the oysters. Put the gravy into a saucepan, add to it a tea-s230onful of anchovy sauce, and another of vinegar; boil it, pour it over the fish, and serve. Time to bake, about one hour. Pro- bable cost of cod, when plentiful, 8d. per pound. Sufficient for five or six persons. COD (145) COD Cod, Baked (another way). — Prepare the fish as iu the last recipe ; brush it over with beaten egy, strew some tinely-gratcd bread- crumbs on it, and put it in a dish with three or foul- lumps of butter on it. Baste it frequently, and turn it over that it may be equally cooked throughout. Some persons place the fish on a drainer over a deep dish, in whi^h is placed a carrot, a turnip, an onion, a cupful of water, and the juice of a lemon

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